This recipe is another "piece" of Liguria, as in the past often a friend of his was going to donate avocado garden .....
Today I saw a tape of the vegetables and I dusted off this recipe: Peel an avocado
ripe (must be soft and be able to easily peel) and mash with a fork, adding the lemon juice, salt and extra virgin olive oil.
Season the pasta (I chose the Reginelle) with this compound, with a generous sprinkling of chopped basil.
We have also added some of the tomatoes made friarielli way, without any addition, only cut into pieces and put into sterilized jar.
Anyone who wants can add Parmesan cheese, but this pasta does not.
With this recipe I participate in the contest of superfine Cuochina
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