This zesty pasta dish is both filling and delicious. And what could be better than being able to make such a wonderful meal in less than 30 minutes on a Monday evening.<\/p>\n
You will need:<\/strong> What to do:<\/strong>
\n* Salt and freshly ground black pepper
\n* A packet of spaghetti.
\n* Olive oil.
\n* Four tablespoons capers in brine, roughly chopped.
\n* One clove of garlic, finely sliced.
\n* Grated zest of two lemons, and juice of half a lemon.
\n* Fresh basil.
\n* Fresh parsley.
\n* Two ripe avocados.<\/p>
\nFill a pot with boiling water and add a good pinch of salt. Bring to a boil, then add the pasta and cook for eight to 10 minutes, or according to the instructions on the packet, until perfectly al dente.
\nHeat some olive oil in a large frying pan on a low heat, then add the capers and garlic and sizzle gently until the edge of the garlic starts to slightly brown. Remove from the heat and add the lemon zest.
\nChop the herbs and add them to the pan. Halve and de-stone the avocados, then use a knife to make criss-cross cuts through the flesh, chopping it inside the skin. Use a spoon to scoop out the avocado into the pan, and stir to mix all the favours together.
\nBefore you drain the pasta, carefully scoop out half a mugful of the pasta water. Drain the pasta and add it to the frying pan with a little of the cooking water and a good drizzle of olive oil.
\nTaste and add salt, pepper and lemon juice as needed, and serve.<\/p>\n