Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- -360g fusilli
- -1 lemon
- -200g cherry tomatoes
- -80g black olives
- -50g parmesan cheese
- -1 avocado
- -4 tablespoon pesto
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Boil a generous amount of water; meanwhile, clean the lemon, dry it and grate half a teaspoon of the peel, then cut the rest into thin slices, keeping them in cold water. Clean the cherry tomatoes, dry them off, remove the seeds, slice them and season them with a few oil, a pinch of salt and the black olives. Finely chop the parmesan cheese.
- Cook the fusilli with the salted water. Clean the avocado, cut it in half and remove the pit, then chop it and blend it with the lemon peel and the pesto. Add a spoonful of cooking water , add salt o taste and blend to obtain a creamy consistency.
- Drain the pasta al dente and not too dry, then throw it back in the pan, add the cherry tomatoes and the avocado cream, stir to combine, then distribute it into the plates and decorate with the parmesan cheese and the slices of lemon peel.
