Creamy Avocado Pasta

On warm summer evenings we all want something that's quick and easy but still utterly delicious. In this recipe ripe avocados with their rich and smooth texture transform into a luscious creamy pasta sauce. An effortless supper that's both healthy and tasty!

Serves: 4

Prepare: 15 minutes

Cook: 15 minutes

Ingredients:

• 60g sunflower seeds
• 300g linguine (or any other long pasta)
• 2 avocados, halved
• 50g spinach
• 1 lemon, zest of all plus 2tbsp juice
• 2 garlic cloves
• 60g parmigiano reggiano, finely grated plus extra to serve
• 4 tbsp extra virgin olive oil, plus extra to drizzle
• 25g basil leaves

1. Heat a frying pan over a medium heat and toast the sunflower seeds until golden and aromatic (about 2-3 minutes). Remove from heat and leave to cool. Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions or until al dente. Drain, reserving the cooking water.

2. Meanwhile, scoop the flesh out of the avocados and put in a food processor along with the spinach, lemon zest and juice, garlic, cheese, olive oil and most of the basil and toasted sunflower seeds. Whizz until completely smooth; season to taste.

3. Return the drained pasta to the pan together with the avocados sauce and 100ml of the pasta cooking water. Gently toss together, using a little more of the cooking water if needed. Serve with the remaining basil and sunflower seeds scattered over; some freshly ground black pepper, a few more shavings of cheese and a drizzle of olive oil.

If you prefer you can swap the sunflower seeds with pine nuts.

Tip: To ripen bullet-hard fruits swiftly at home, pop an avocado in a paper bag with a banana and leave in a drawer or cupboard for a day.