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🍝 Pasta with Pepper and Avocado Dip

472 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli
• Salt
• 1 ripe avocado
• 2 tbsp lemon juice
• Pepper
• Tabasco
• Chives
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in this salted water until it is al dente.
3. 3. Drain the pasta and let it drain well.
4. 4. Cut the avocado in half and remove the pit.
5. 5. Carefully separate the flesh from the skin.
6. 6. Place the avocado flesh in a bowl.
7. 7. Drizzle the avocado with lemon juice.
8. 8. Mash the avocado roughly with a fork.
9. 9. Season the mixture with salt and pepper.
10. 10. Add a few dashes of Tabasco sauce.
11. 11. Wash the chives thoroughly.
12. 12. Shake the chives dry.
13. 13. Cut the chives into fine rings.
14. 14. Add the chive rings to the avocado mixture.
15. 15. Wash the bell peppers.
16. 16. Remove the inside of the pepper (core it).
17. 17. Cut the pepper into small cubes.
18. 18. Peel the onion.
19. 19. Peel the garlic clove.
20. 20. Dice the onion finely.
21. 21. Dice the garlic finely.
22. 22. Heat oil in a pan.
23. 23. Add onion, garlic, and pepper cubes to the pan.
24. 24. Sauté the vegetables over medium heat for 3 to 4 minutes.
25. 25. Add the drained pasta to the pan.
26. 26. Warm the pasta briefly together with the vegetables.
27. 27. Season the pasta and vegetable mixture with salt and pepper.
28. 28. Distribute the pasta onto four plates.
29. 29. Add the avocado salsa as a garnish on top.

Nutrition per serving

• kcal: 472
• Protein: 15 g · Fett/Fat: 10 g · Carbs: 78 g