Crispy Avocado Fusilli

Serves x 4 people

• Fusilli               400 g
• Spinach           200 g
• Avocado          2 ripe
• Feta                  50 g
• Garlic               1 e ½
• Almonds         10 g
• Cashew nuts  10 g
• Lemon             1
• Oil                     Just enough

Among the proposed recipes based on Avocado, a first course could not be missing. I chose it because it was fresh and fast, even if a little unusual for us Italians.

It is certainly preferable not to consume it hot, also because the heat is not good for the taste of Avocado at all.
For 4 people you will need 400 g of fusilli (we like large portions), 1 clove of garlic, 100 g of spinach, 2 quite ripe avocados, 50 g of Feta, 10 g of almonds and 10 g of cashews both toasted, a a little extra virgin olive oil and 1 lemon.
As I said, it is a quick dish so let's start by lowering the pasta in salted water and taking a little cooking water, letting it cool. In a blender, place 100 g of previously blanched and cooled spinach, the clove of garlic, the pulp of the avocados and a little oil;

In a pan, toast the coarsely chopped almonds and cashews and, once ready, season them with oil and the juice of half a lemon, keeping them in a bowl. Drain the pasta and let it cool a little.
Place it in a bowl and pour the spinach and avocado cream over it, mixing thoroughly until it reaches the right creaminess, helping you with the water set aside. Serve by placing a dose of almonds and cashews on each plate, a crumble of Feta.
Serve with a small lemon wedge to be squeezed to suit each diner's taste.

Enjoy your meal and good Avocado at all!