Pasta – a never ending story
There are many, many ways of making pasta. So many that you’ll never find an end. A new one for me was Pasta with Avocado sauce. I’ve read a recipe in the latest Essen und Trinken, saw then another recipe at Küchengötter and made then my own version.
If you wonder about the shape of the noodles: I’ve made them myself, a dough of semolina and water (no eggs), shaped like shown here. I had read the advise that the dough should not be too soft too late, but never mind.
Here I write about the sauce, so I won’t keep on talking about pasta-shaping.
For the sauce, you need for 2 people:
1 handful of basil leaves
salt, chili powder
about 1/2 tsp grated lemon peel (organic)
about 2-3 tbslp of olive oil
about 1/2 handful of grated Parmigiano
the juice of about 1/2 lemon
The recipes say: put everything in a blender; due to the fact that olive oil can turn bitter when you blend it, I used my good old mortar and pestled it until it got smooth. To make it saucier, add some pasta-boiling-water.
Serve with grated Parmigiano.
Filed under: Recipes: Pasta | 2 Comments
Tags: avocado, Kochmuffelkochen