Advocado Pasta (Very addictive)
This is one of my favorite summer pasta dishes. Simply elegant and delicious. You need to tune this to your taste. More lemon, less salt etc. Enjoy! Leaved out the cheese to make even more fresh and healthy.
≈ 790 kcal · 28 g protein · 92 g carbs · 35 g fat — AI estimate per serving
Ingredients
Method
- 1
Add the advocados, basil, lemon juice (to taste start with a little), olive oil, garlic, parmasan cheese. Use your blender to make into a nice sauce. Taste it add lemon juice, olive oil, salt, pepper etc to tast. Once happy with the sauce you created add the lemon zet to taste and spoon it through
- 2
Cook the pasta with enough water add 10 grams of salt per liter water. Taste the water that it is salty enoug
- 3
Drain the pasta and mix with the sauce.
- 4
Plate the pasta with the sauce and springle some tomatoe cubes.
Rémy's wine pairing
Sauvignon Blanc
A classic choice with sunshine and a good level of acidity.
Chardonnay
Can add a wonderful dimension to this.
Crémant, Franciacorta, Sekt or Champagne
A wonderful dimension to lift the dish.
Palette AOC Whites (e.g. Château Simone Blanc, Domaine Henri Bonnaud Blanc, Château Crémade)
They spend a year on barrique which adds another dimension to the wines and lift the gentle acidity and fatty structure from the advocado and olive oil.
Cassis AOC Whites (e.g. Clos Sainte Magdeleine, Domaine de Paternelle Blanc)
A delicious, fresh pairing option.
Bandol AOC Rosé (e.g. Domaine Tempier Rosé)
A delicious pairing option.
