Summary

Ingredients

• 250 g linuine
• 2 stems parsley
• 1 avocado (s), ripe
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ lemon zest, grated
• 50 g ricotta
• 1 tablespoon olive oil
• some hard cheese, Italian (e.g. Grana Padano)
• some salt and pepper

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Instructions

1. Cook the linguine al dente in plenty of boiling salted water.
2. 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.
3. 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.