This delicious pasta dish combines creamy avocado, bright basil and punchy capers for an alternative veggie supper.
- 100g (3 1/2 oz) Wholemeal Spaghetti
- Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 tbsp Nonpareille Capers
- Zest of 1/2 Lemon
- Small Handful Flat Leaf Parsley
- Small Handful Fresh Basil
- 1 Ripe Avocado
- Juice of 1/4 Lemon
- Sea Salt & Freshly Ground Black Pepper
- Cook the spaghetti in well salted water.
- Meanwhile, thinly slice the garlic clove and place it in a large, deep frying pan with a good glug of olive oil and the capers. Set over a medium heat, and fry until the garlic is hot, sizzling and starting to brown a little.
- Remove from the heat and stir in the lemon zest, most of the herbs (keeping a little back to garnish your bowl) and the avocado, cubed. Season generously with salt and pepper.
- Drain the pasta, removing most of the water but making sure the spaghetti strands still cling onto a good amount of starch; this will help make the sauce.
- Add it to the frying pan along with another generous glug of oil (wholemeal spaghetti soaks up more oil than the regular kind) and the lemon juice.
- Stir everything so it is combined, pour into a bowl (I feel that eating this out of an Emma Bridgewater Toast & marmalade bowl only enhances the experience) and finish off with the remaining herbs, a drizzle of oil and a good grind of black pepper.