Pasta with Avocado Pesto

Ingredients

• 400 g linguine
• Salt
• 2 ripe avocados
• 2 tbsp Lime juice
• 3 sprigs Mint
• 3 sprigs parsley
• 50 ml olive oil (5 tbsp)
• 30 g Parmesan cheese (1 piece)
• 1 red chili pepper
• Pepper

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, halve the avocados, remove the pits, and gently squeeze the flesh out of the skins. Dice the flesh into small cubes and mix with lime juice.

3. 3.

   Wash and dry the mint and parsley, then chop the leaves. Blend half of the avocado cubes with mint and parsley until smooth. Stir in the olive oil. Grate the parmesan and fold it in. Season with salt to taste.

4. 4.

   Wash, trim, and cut the chili pepper into thin long strips.

5. 5.

   Drain the pasta, let it dry well, and toss with the remaining avocado cubes and pesto. Arrange on four plates, season with pepper, and garnish with chili strips.