Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- -320g Bavette pasta
- -2 slices whole wheat bread
- -1 avocado
- -8 sundried tomatoes
- -20g pine nuts
- -1 clove of garlic
- -1 tablespoon pesto
- -1 teaspoon dried marjoram
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Mince the garlic, sauté it in a pan with 3 tablespoon oil and use the flavored oil and the marjoram to season the bread cubes. Then, place them in a baking tray and cook them in the oven at 180°C for 10 minutes. Once they are cold, blend them.
- Thinly slice the sundried tomatoes. Crush and mince the pine nuts. Peel the avocado and blend it with the pesto and a pinch of salt, to obtain a smooth cream, then add the pinenuts.
- Boil the bavette, drain them al dente and keep one glass of water. Dress them with the avocado cream and all a little bit of water for more creaminess, then distribute them into the plates and decorate them with the ground bread and the tomato slices, then serve.
