Avocado pasta with burst tomatoes

Based on 4 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
25
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g pasta
avocados
5 tbsp olive oil
20 g basil
lemon
2 cloves garlic
200 g ricotta cheese
100 g almonds
250 g cherry tomatoes
salt
pepper
sugar

Utensils

  • 1 pot
  • oven
  • knife
  • cutting board
  • 1 fine grater
  • 1 frying pan
  • baking dish
  • blender
  • 1 bowl
  • 1 sieve
  • Step 1/4

    The ingredients at a glance. 👁

    The ingredients at a glance. 👁

  • Step 2/4

    For the pasta, bring a pot of salted water to the boil. Preheat the oven to 180°C/360°F. Cut the avocados in half and remove the flesh. Zest the lemon and squeeze the juice afterwards. Slice the garlic. Crush the almonds and toast them in a small pan.
    • avocados
    • lemon
    • 2 cloves garlic
    • 100 g almonds
    • 1 pot
    • oven
    • knife
    • cutting board
    • 1 fine grater
    • 1 frying pan

    For the pasta, bring a pot of salted water to the boil. Preheat the oven to 180°C/360°F. Cut the avocados in half and remove the flesh. Zest the lemon and squeeze the juice afterwards. Slice the garlic. Crush the almonds and toast them in a small pan.

  • Step 3/4

    Combine the cherry tomatoes, some of the olive oil, lemon zest, half of the sliced garlic, a pinch of sugar, salt and pepper in a baking dish. Bake the tomatoes in the oven for approx. 12 min. Cook the pasta according to package directions.
    • 250 g cherry tomatoes
    • 2 tbsp olive oil
    • sugar
    • salt
    • pepper
    • 300 g pasta
    • baking dish

    Combine the cherry tomatoes, some of the olive oil, lemon zest, half of the sliced garlic, a pinch of sugar, salt and pepper in a baking dish. Bake the tomatoes in the oven for approx. 12 min. Cook the pasta according to package directions.

  • Step 4/4

    Blend the avocado, lemon juice, ricotta, basil, the remaining garlic, and some of the olive oil in a blender until smooth. Transfer the sauce to a bowl, drain the pasta, add it to the bowl and combine well. Add the burst tomatoes and the toasted almonds on top and serve. Enjoy!
    • 200 g ricotta cheese
    • 20 g basil
    • 3 tbsp olive oil
    • blender
    • 1 bowl
    • 1 sieve

    Blend the avocado, lemon juice, ricotta, basil, the remaining garlic, and some of the olive oil in a blender until smooth. Transfer the sauce to a bowl, drain the pasta, add it to the bowl and combine well. Add the burst tomatoes and the toasted almonds on top and serve. Enjoy!

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