Oh, it is finally getting hot in Rome…. How are you managing? It is still bearable at night, but I am waking up at four A.M. or so, hot and thirsty. The metro is hot and co-travellers sometimes odiferous, and the heat radiates off the pavements. By the time I get home, plans for dinner are reduced to prosciutto e melone, or caprese, or like yesterday, the luxury of fresh ravioli from the excellent shop downstairs. The kitchen is too hot to linger long in, but we do need some proper meals now and then. The question: What is quick, light, and tasty? This avocado-lime pasta certainly fit the bill. Just cook the pasta, and in the meanwhile, chop and assemble the other ingredients, uncooked (or go have a quick cooling shower if your better half does this), then voila! Dinner in ten minutes!
Inspired by Den finska avokadopastan on pickipicki, an excellent Swedish blog (with very entertaining podcasts). She says there that the recipe has been on all the Finnish and Finnish-Swedish blogs this spring, so she is bringing it to the Swedes.
Finnish avocado lime pasta for a hot summer evening
400 g dry pasta
2 ripe avocados
Juice of one lime
2 cloves of garlic, chopped
Punch of chili flakes
Handful of basil, chopped
100 g Parmesan, grated
Boil the pasta. In the interim, peel, stone and dice the avocados. Toss diced avocado in a bowl with lime juice, salt, pepper and some chili flakes. Drain pasta, and toss with ingredients, including basil and grated cheese. Serve warm or cold.
Notes: The original recipe called for a half desilitre of olive oil, but it was creamy enough without, I thought. Great flavours, though terribly un-Italian, I am sure.