Summary

Ingredients

• 300 g spahetti
• 125 ml soy cream (soy cream cuisine)
• 150 g peas, frozen
• 1 shallot (s)
• 1 avocado (s)
• 1 tablespoon olive oil
• 1 tablespoon parsley, chopped
• 2 tablespoon pine nuts
• 1 teaspoon lemon juice or lime juice

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet.
2. Cut the shallot as small as possible and sauté in a small saucepan or pan with a higher rim. When the shallots have turned translucent, deglaze them with the soy cream and add the peas. Now let everything simmer at a low temperature for 10-15 minutes.
3. Meanwhile, cut the avocado in half and remove the stone, remove the pulp and cut into small cubes. After 10-15 minutes of cooking add the avocado cubes and parsley and fold in. Let simmer again at low temperature for 5 minutes.
4. Put the pine nuts in a small pan and toast them without oils or fats. Please turn regularly, otherwise the kernels will burn.
5. Drain the pasta and arrange on a deep plate. Pour the pea and avocado sauce over it and top with the pine nuts.
6. I`ve found for myself that it`s something so matter-of-fact and emotionless. Which is why I experimented with lemon and lime juice. The juice is added after the 5 minutes and is only stirred in briefly. The 1 - 2 teaspoons can also be corrected upwards if a little caper juice makes itself available.
7. All in all, the recipe is quick and easy.