Avocado is Amma's favourite and that too in the Guacamole form she simply loves it. So an oil free | cheese free but still a delicious pesto keeping the freshness of Avocado was a sure shot winner for her. I made this on a weekend as a light supper and was really delighted that Amma and Appa went for second helpings of the same!
INGREDIENTS
1 cup Pasta, uncooked
1 Avocado
2 tblsp Red Bell Pepper, finely diced
2 tblsp Onion, finely diced
2 tblsp Tomato, deseeded and finely diced
1/2 tsp Garlic, freshly crushed
1 tblsp Lemon juice
1/2 tsp | To taste Red Chilli flakes
1/2 tsp | To taste Pasta Mix Seasoning
1/2 tblsp Fresh Coriande,to garnish
1 cup Pasta, uncooked
1 Avocado
2 tblsp Red Bell Pepper, finely diced
2 tblsp Onion, finely diced
2 tblsp Tomato, deseeded and finely diced
1/2 tsp Garlic, freshly crushed
1 tblsp Lemon juice
1/2 tsp | To taste Red Chilli flakes
1/2 tsp | To taste Pasta Mix Seasoning
1/2 tblsp Fresh Coriande,to garnish
METHOD
- Cook Pasta as per the instructions on the packet. Reserve 3 tblsp of the cooked pasta water. Strain and keep aside the cooked Pasta.
- Scoop out the Avocado into a bowl. Mash it nicely with the help of fork.
- Add lemon juice, red chilli flakes, pasta mix seasoning, garlic and diced red bell pepper, onion and tomato. Mix well.
- Adjust consistency of Avocado pesto by adding the reserved pasta water. Mix well.
- Into the Avocado pesto add the cooked fusilli and mix to coat the pasta.
- Garnish with fresh coriander.
- Serve immediately.
Note:
a. I have used Fusilli Pasta. You can use as per your wish any Pasta!
We have used:
1. Happy Chef - Quinoa, Beetroot and Lentil Fusilli Pasta
2. Keya's Red Chilli Flakes
3. Snapin Pasta Mix Seasoning
About C R Meena
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