Summary

Ingredients

• 250 g spahetti

For the pesto:

• 1 avocado (s)
• 0.25 ¼ bunch basil
• 0.5 ½ lemon (n)
• 10 g parmesan cheese
• 2 tablespoon olive oil

For the prawns:

• 200 g shrimp (s), frozen
• 1 tablespoon olive oil
• 1 clove garlic
• 150 g cherry tomato (s)
• 1 chilli pepper (s)
• salt and pepper

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Instructions

1. Cook the spaghetti in plenty of boiling salted water according to the instructions on the package, then drain.
2. In the meantime, for the pesto, cut the avocado in half, remove the stone and remove the pulp from the skin. Slice the parmesan. Wash the basil and spin dry. Halve the lemon and squeeze out the juice. Puree the avocado, basil, lemon juice, Parmesan and 2 tablespoons of olive oil in a blender until creamy.
3. Rinse the shrimp under cold water and pat dry. Peel and chop the garlic. Wash the tomatoes. Wash and chop the chilli pepper.
4. Heat the olive oil in a pan and fry the prawns over medium to high heat for 1 - 2 minutes. Add garlic, chilli and tomatoes and fry for another 2-3 minutes.
5. Mix the spaghetti with avocado pesto and season with salt and pepper.
6. Serve the avocado pasta with prawns and garnish with basil if you like.