Nutrition per portion
Anchovy pasta with avocado is a simple but flavour-packed pasta dish that can be enjoyed hot or cold. This easy recipe is the perfect choice for a fuss-free mid week meal that takes no time to prepare, but really hits the spot. Any leftovers will be perfect as a packed lunch the next day. Anchovies add a wonderful salty flavour to this pasta, and creamy avocado gives a lovely richness. Avocado is a great source of heart-healthy fats, as well as vitamins C, E, K, Magnesium and Potassium, so this anchovy pasta with avocado not only tastes great, but is really nutritious too. We used orechiette to make our anchovy pasta, but you could use conchiglie (pasta shells) or farfalle (bow tie pasta) instead, if you like. Orechiette is a type of pasta that is popular in the South of Italy, and literally translates as ‘little ears’, as they are named after their ear like shape. Fresh basil leaves are the finishing touch that gives a final flourish of flavour to this simple pasta dish.
- 400g orecchiette pasta
- 4tbsp extra virgin olive oil
- 2 avocados, peeled, de-stoned and chopped
- 200g cherry tomatoes, halved
- zest and juice of 1 large lemon
- 1 can anchovies in olive oil, drained
- freshly grated Parmesan and fresh basil leaves, to serve
Put a large pan of salted water on to boil, then add the orecchiette and cook for around 8 mins, according to package instructions. Once cooked, drain, return to the pan and add the olive oil, lots of black pepper, the avocados, cherry tomatoes, and lemon zest and juice. Stir well, then add the anchovies and serve with the Parmesan and fresh basil.