Avocado pasta with burst tomatoes

Step 1/4

The ingredients at a glance. 👁

Step 2/4

• 2 avocados
• 1 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

• 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

• 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!

Enjoy your meal!