Pasta with Walnut Pesto and Avocado

Ingredients

• 150 g walnut kernels
• 2 Garlic cloves
• 80 g freshly grated Parmesan
• 7 tbsp fresh chopped basil
• 120 ml olive oil
• Salt
• Pepper (freshly ground)
• 2 Avocados
• 2 tbsp lemon juice
• 12 Cherry tomatoes
• 100 g Arugula
• 4 tbsp olive oil
• 1 tbsp White Wine Vinegar
• 400 g tagliatelle

Instructions

1. 1.

   For the walnut pesto, finely chop the walnuts and place them in a blender. Peel the garlic and press it through the grinder. Add the Parmesan, basil, and olive oil, then blend with a stick until smooth. Season with salt and pepper.

2. 2.

   For the avocado salad, peel, pit, and dice the avocados into 1 cm cubes. Drizzle immediately with lemon juice. Wash, dry, and quarter the cherry tomatoes. Toss the arugula, avocado cubes, cherry tomatoes, olive oil, and white wine vinegar together in a bowl. Season with salt and pepper; do not cook. Set aside.

3. 3.

   Cook the tagliatelle in plenty of boiling salted water until al dente. Drain and toss with the walnut pesto. Plate the pasta and decorate with the avocado salad on top.