Ingredients:
3 ripe tomatoes, cored, seeded and diced
2 large ripe avocados, stoned, peeled and roughly chopped
25 g butter, plus extra for tossing the pasta
1 garlic cloves, crushed, to taste
350 ml double cream
1 dash Tabasco sauce
450 g green tagliatelle pasta noodles
salt & freshly ground black pepper
parmesan cheese, to garnish
sour cream, to garnish
Directions:
Melt the butter in a saucepan and add the garlic.
Cook for one minute, then add the cream and chopped avocados.
Increase the heat, stirring constantly to break up the avocados.
Add the diced tomatoes and season to taste with salt, pepper and a little tabasco sauce.
Keep the mixture warm.
Cook the pasta in plenty of boiling, salted water, according to the directions on the packet.
Drain well and toss with a knob of butter.
Divide the pasta among four warmed bowls and spoon over the sauce.
Top with a sprinkle of parmesan and a dollop of sour cream, as well as salt and pepper to taste.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.