Avocado and cherry tomato tagliatelle

Avocado and cherry tomato tagliatelle

Silky smooth avocado adds rich creaminess, while toasted pine nuts give a delicious crunch

By , 21 May 2020

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Avocado and cherry tomato tagliatelle
  • 15 Mins

  • Serves: 4

Nutritional Info
Each 260g serving contains
  • Energy

    2121KJ

    507KCAL

    25%
  • Fat

    15.3g

    med

    22%
  • Saturates

    2.6g

    low

    13%
  • Sugars

    5.2g

    low

    6%
  • Salt

    0.10g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 816kJ/195kcal.
Ingredients
  • 1tbsp olive oil
  • 250g cherry tomatoes
  • 2 cloves garlic, crushed
  • 1 sprig thyme
  • 500g pack Asda Fresh Egg Tagliatelle
  • 1 medium avocado, halved and stoned
  • Zest and juice 1 lemon
  • 20g pine nuts, toasted
  • 60g wild rocket
Method
  • Heat the oil in a frying pan, add the tomatoes, garlic and thyme, and cook for 5-6 mins until the tomatoes are bursting. Remove the thyme.

  • Meanwhile, bring a pan of water to the boil and cook the pasta according to the pack instructions. Meanwhile, bring a pan of water to the boil and cook the pasta according to the pack instructions.

  • Scoop the flesh of the avocado into a blender. Add the lemon juice and most of the zest (reserve the rest to garnish) plus a splash of the pasta cooking water. Blend until smooth then season with pepper.

  • Drain the pasta and return to its pan. Stir in the tomatoes and avocado.

  • Serve topped with the pine nuts, rocket, reserved zest and black pepper