Ingredients
Method
Cook the pasta as per the packet’s instructions, strain and set it aside to cool.
To make the avocado sauce; combine all the ingredients into a small food processor and blitz until it resembles a pesto consistency. Set aside.
Sauté the onion in a large heavy base fry pan on medium heat with a drizzle of olive oil. Once the onions become transparent add the pancetta and sauté further for 5 minutes or until the pancetta starts to become crispy. Add the cooked pasta and avocado sauce, and stir through.
Serve the baby spinach leaves on a large platter, pile the avocado pasta over the top. Garnish with basil leaves, extra parmesan cheese, avocado cubes, slivered almonds and a drizzle of extra virgin olive oil. Season with sea salt and freshly cracked pepper.
Ingredients
Directions
Cook the pasta as per the packet’s instructions, strain and set it aside to cool.
To make the avocado sauce; combine all the ingredients into a small food processor and blitz until it resembles a pesto consistency. Set aside.
Sauté the onion in a large heavy base fry pan on medium heat with a drizzle of olive oil. Once the onions become transparent add the pancetta and sauté further for 5 minutes or until the pancetta starts to become crispy. Add the cooked pasta and avocado sauce, and stir through.
Serve the baby spinach leaves on a large platter, pile the avocado pasta over the top. Garnish with basil leaves, extra parmesan cheese, avocado cubes, slivered almonds and a drizzle of extra virgin olive oil. Season with sea salt and freshly cracked pepper.