Australia’s consumption of avocados has been steadily increasing in recent years with estimates we eat a healthy 2kg each every year. Here’s a hearty dish to enjoy…
Avocados are a nutritional powerhouse – containing more than 14 essential vitamins and minerals, including vitamins A, B, C, and E. They are free of cholesterol and sodium and contain a healthy serve of fibre. Avocados are a good alternative to fatty spreads and dips and are rich in folate and antioxidants which can help maintain good heart health and offer protection against carcinogens.
- 600g fresh spaghetti (or 4 portions dried spaghetti)
- 2 avocados, peeled, deseeded
- 1 lemon, rind finely grated, juiced
- ½ cup extra virgin olive oil
- salt and freshly ground black pepper, to taste
- 8-10 slices prosciutto
- 1 cup basil leaves, roughly torn
- 1 cup shaved parmesan, to serve
Heat a large saucepan of water over high heat until boiling. Add the pasta and cook as per packet directions or until al dente. Drain and refresh. Meanwhile, place avocado, lemon
rind, juice, olive oil, salt and pepper in a large mixing bowl. Use a fork to roughly mash the avocado and combine with the lemon juice dressing. Grill prosciutto until crisp, break
Add the hot pasta to the avocado and mix until well coated, add basil leaves and prosciutto and toss before serving with parmesan shavings.
Note: If prosciutto is not available pancetta (Italian bacon) would make a good substitute or smoked ham spec (pork topside).