Preparation : 10 minutes

For 2 people : 

  • 200 g Le Moulin Farfalle
  • 1 lime, juice and zest
  • 2 ripe avocados
  • 100 g cherry tomatoes
  • 3 tbsp pine nuts
  • 4 tbsp Parmesan cheese, grated
  • 4 tbsp olive oil
  • 2 tbsp coriander
  • 2 tbsp parsley
  • 3 tbsp basil leaves
  • Salt and pepper
  • Chili flakes, optional

Cook the pasta according to the package instructions.

Cut the avocados in half, remove the pit and scoop out the flesh with a spoon.

Blend the avocado, olive oil, juice and zest of the lime, Parmesan cheese, coriander and parsley in a blender.

Toast the pine nuts in a frying pan and set aside.

Heat some olive oil in the same pan and lightly fry the cherry tomatoes until soft. Then add the avocado mixture and heat gently.

Add the cooked pasta to the pan and mix well.If necessary, add a little cooking water from the pasta to make the sauce creamy. Season to taste with salt and pepper.

Garnish with fresh basil leaves, chilli flakes, some grated Parmesan and the toasted pine nuts. Serve immediately.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.