Saturday Recipe – Pasta with Avocado-Cashew Cream

I’m melting here in Brussels, I don’t know what about you, but the weather is killing me. Not that I wish back the seriously depressing winter days, but 2 or 3 degrees less would be nice. Anyways, I keep on eating pasta, because no week is a real week if you haven’t eaten at least one pasta dish. So this one is a perfect solution, the pasta is warm, but the sauce is cold, creamy and refreshing. You’ll see!

Ingredients (Serves 2):

300g fresh Tagliatelle

1 very soft Avocado
150g Cashew nuts
1 handful basil, washed
a few fresh mint leaves, washed
juice from ½ lemon
30g pine nuts, roasted
50g Parmesan, grated
½ mild Chili, chopped in stripes
½ tsp coarse sea salt
½ tsp freshly ground pepper

extra Parmesan and Cashew nuts

Preparation:

1. Put salt into water and bring to a boil. Add pasta and cook until al dente as indicated on the package. Drain water.

2. Put all the other ingredients in a food processor and grind until a creamy and even sauce has formed. Add to the pasta, mix and garnish with Parmesan and Cashew nuts.