By Avocado is very good for health .
It has many benfits
Pasta with pesto and avocado
Serves 4
1/2 cup pesto (recipe follows) or your favourite store-bought variety
1 lb. spaghetti, trofie, bucatini, or tagliatelle
1 ripe avocado, peeled, seeded, and cut into ½-inch pieces
Salt
Finely grated Pecorino Romano, for serving (optional)
Bring a large pot of water to a boil. Add salt to taste.
Scoop the pesto into a bowl large enough to hold the pasta.
Add the pasta to the boiling water and follow the package instructions to cook to al dente. Just before it’s finished cooking, ladle ¼ cup of the pasta water into the pesto and stir to thin. Don’t worry if the pesto looks too thin: The sauce will thicken from the pasta starch. Reserve an additional 1 cup of pasta cooking water.
Drain the pasta and stir into the pesto, adding some reserved pasta water, if necessary, to get a good consistency on the sauce. When the pasta is coated, gently stir in the avocado. Finish with a pinch of salt. Divide among four bowls and serve immediately, garnishing with Pecorino if desired.
Seven ingredient processor pesto
Makes about 2 cups
1 clove garlic3 tbsp. pine nuts
Flaky sea salt2 cups lightly packed basil leaves and stems½ cup finely grated Parmigiano-Reggiano½ cup finely grated Pecorino Romano
About ½ cup extra-virgin olive oil
Pulse the garlic, pine nuts, and a pinch of salt in a food processor until a paste forms. Add the basil and pulse until smooth. Add the cheeses, turn the machine to low and drizzle in the olive oil until the pesto transforms from a paste to a sauce. Use immediately or cover with ½ inch of oil and refrigerate for up to 6 months, or until it’s time to make another batch.
The right way to make pesto
Cool a mortar and pestle in your refrigerator for at least 30 minutes.
Stir together the ½ cup finely grated Parmigiano Reggiano with the ½ cup finely grated Pecorino Romano cheese.
In the mortar, mash 1 garlic clove with a pinch of flaky sea salt to form a paste. And 3 tbsp. pine nuts and begin stirring the pestle aggressively to force the ingredients up the sides of the mortar to form a paste. Add 2 cups lightly packed basil leaves in small handfuls, crushing them until no leaves remain. You want imperfection in the leaves.
Add the cheese mixture in small spoonfuls. Slowly add ¼ to ½ cup olive oil, stirring and pounding so the pesto transforms from a paste to a creamy sauce.
Use immediately, or add ½ inch of oil to cover and refrigerate for up to 6 months.
