Serves 4. Preparation time 5 minutes. Cooking time 10 minutes.
250 g conchiglie (seashell-shaped pasta)
2 ripe avocados, peeled and stoned
For the dressing
juice and grated peel of 1 lemon
3 tablespoons parsley, chopped
1/3 cup olive oil
2 handfuls of grated parmesan cheese
salt to taste
black pepper to taste
• Cook the pasta in a pot of salted water until a I dente. Drain and add a splash of olive oil to prevent the pasta shells from sticking together. Allow to cool.
• Only prepare the dressing once you're ready to serve (or the avocado will turn brown). Mash the avo and mix with the ingredients for the dressing, using only 1 handful of parmesan. Stir until a creamy sauce forms (or use a food processor). If the mixture is too thick, dilute with a little water, olive oil or lemon juice.
• Season to taste with salt and black pepper. Add the sauce to the pasta and sprinkle with the remaining parmesan. If you're serving this as a main meal, add some crispy fried bacon and a poached egg.
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