Avocado and cherry tomato tagliatelle
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- 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
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