Summer Recipe – Creamy Pasta with Pine Nuts
- 14 oz linguine
- 1½ avocado
- 1 oz pine nuts
- 7 cherry tomatoes
- 1½ tablespoon of pesto
- Parmesan flakes
Slice the cherry tomatoes and put them in a mixer with 1/2 oz of pine nuts. Peel and slice the avocado and blend it with the pesto, a drizzle of oil and a pinch of salt. Combine the two compounds obtained with a spoon. Then, boil the salted water and drop the pasta. Drain them al dente and cook for another 5 minutes in a large pan together with 1 glass of cooking water and the previously prepared cream.
Once the liquid is evaporated, serve the pasta on our lacquered aluminum plates, adding the remaining intact pine nuts and the parmesan flakes.