Pasta with Avocado and Lemon Sauce
|Pasta shells||1⁄2 Pound (About 225 Grams)|
|Oil and vinegar dressing||2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)|
|Avocado pear||1 Large (Use Ripe Ones)|
|Lemon||1 , juiced and grated rind|
|Garlic||1 Clove (5 gm), finely chopped|
|Sugar||10 Gram (About 2 Teaspoon)|
|Stock/Milk||4 Tablespoon (About 3 To 60 Milliliters)|
|Spring onions||4 , chopped (Scallions)|
|Chopped parsley||10 Gram (About 2 Tablespoon)|
1 Cook the pasta shells in boiling seasoned water until tender. Drain thoroughly and, while still warm, toss lightly in the oil and vinegar dressing.
2 Cut the avocado pear in half, discard the stone and scoop out the flesh. Mix the avocado flesh with the lemon juice, lemon rind, salt and pepper, garlic, sugar and stock or milk and then blend until smooth either in an electric blender or by pushing the mixture through a sieve.
3 Stir in the spring onions (scallions) and parsley, and then stir the avocado arid lemon sauce into the pasta.
4 Serve as an appetizer or an accompaniment to cold meat.