This summery, light spaghetti recipe is perfect for kids as it's a bright green in colour. Avocado is mashed with double cream, salt, pepper, oregano and extra virgin olive oil, then tossed with cooked pasta and sprinkled with lemon juice pine nuts to serve.
- 1 avocado
- 200ml double cream
- 1 tbsp. extra-virgin olive oil
- Salt and pepper
- 1 tsp. fresh oregano leaves
- 2 tbsp. lemon juice
- 2 tbsp. toasted pine nuts
- 400g dried spaghetti
Bring a large pot of salted water to the boil and drop in the spaghetti. Cook according to packet instructions and drain, reserving at least a few spoons of the pasta cooking water.
Meanwhile, halve the avocado, remove the stone and remove the flesh. Mash the avocado in a bowl with the olive oil until smooth and then gradually combine with the cream, stirring constantly. Season and sprinkle with oregano.
Return the cooked pasta to the pot with the pasta water and add the avocado mix. Toss to combine and tip out onto a platter.
To serve, sprinkle with lemon juice and toasted pine nuts.