Spring is finally arriving and we are thrilled to share this super easy recipe for a fresh green pasta dish with you. We love avocados and try to buy them mainly when they are in season in Spain (which is the closest farming area to us). The harvest is taking place from December to May, but currently Spanish avocados are at their peak. Our Green Pasta is a celebration of this wonderful fruit and a very welcome herald of the eagerly awaited spring.
17 oz bucatini 1 large or 2 small avocados 1 cup frozen edamame without shell 1 oz pine nuts 1 large handful of herbs (dill, coriander, mint) juice of 1 lemon 3 tbsp olive oil 1 tsp garlic powder salt & pepper chili flakes (to taste)
Boil the edamame in salted water for 3-5 minutes until al dente, strain and set aside. Toast the pine nuts in a small skillet and set aside. Chop the herbs. Cook the pasta in plenty of salted water. Meanwhile, place the avocado flesh, half of the cooked edamame, the chopped herbs, half of the lemon juice, the olive oil and garlic powder in a bowl and puree with a hand blender (or mix in a blender). Season to taste with salt, pepper and more lemon juice. Keep a cup of pasta water, strain the pasta and mix in a bowl with the avocado pesto. If the sauce is too thick, add a little pasta water. Season again, sprinkle with the remaining edamame, the pine nuts and chili flakes and serve.