Avocado Noodles

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook the linguine al dente in plenty of boiling salted water.
In the meantime, finely chop the leaves of 2 stalks of parsley. Halve the avocado, remove the stone and peel the pulp. Dice half of the pulp 1 cm, drizzle with 1 tablespoon of lemon juice and set aside, covered.
Put the rest of the avocado meat together with 1/2 teaspoon of grated lemon zest, 1 tablespoon of lemon juice, ricotta, a little salt and pepper in a tall container and puree finely. Transfer to a large bowl. Skim off 100 ml of the pasta water. Drain the pasta and mix with the avocado cream together with the pasta water. Carefully mix in the avocado cubes, parsley and 1 tablespoon olive oil. Scatter some grated Italian hard cheese on top and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.