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🍝 Spaghetti with Roasted Pine Nuts, Avocado and Basil

632 kcal · 30 min · 4 servings

Ingredients

• Lemon 1 pc
• Shallots 1 pc
• Raisins 40 g
• Balsamic vinegar, light 1 tsp
• Salt pinch
• Sugar pinch
• Pine nuts 2 tbsp
• Basil, fresh 20 g
• Avocado 2 pc
• Cream cheese, plain 150 g
• Olive oil 3 tbsp
• Pepper, black ground pinch
• spaghetti 500 g

Instructions

1. 1. Rinse the lemon thoroughly.
2. 2. Grate about 1 teaspoon of lemon zest.
3. 3. Cut the lemon in half and squeeze out the juice.
4. 4. Split the shallot and peel it.
5. 5. Dice the shallot finely.
6. 6. Dice the raisins finely.
7. 7. Place the shallot and raisin cubes into a bowl.
8. 8. Mix the cubes with balsamic vinegar.
9. 9. Season the mixture with salt and sugar.
10. 10. Set the bowl aside.
11. 11. Heat a pan over medium heat.
12. 12. Roast the pine nuts in the pan for about 2 minutes until golden brown.
13. 13. Roughly chop the roasted pine nuts.
14. 14. Add the pine nuts to the shallot and raisin mixture.
15. 15. Wash the basil.
16. 16. Shake the basil dry.
17. 17. Pluck the basil leaves from the stems.
18. 18. Finely chop the basil.
19. 19. Cut the avocado in half.
20. 20. Remove the pit from the avocado.
21. 21. Scoop the avocado flesh out of the skin with a large spoon.
22. 22. Place the avocado into a tall container.
23. 23. Add the cream cheese.
24. 24. Add half of the chopped basil.
25. 25. Add 2 tablespoons of lemon juice.
26. 26. Add the lemon zest.
27. 27. Add olive oil.
28. 28. Puree the avocado with the ingredients.
29. 29. Season the avocado mixture with salt and pepper.
30. 30. Set the avocado mixture aside, covered.
31. 31. Bring about 5 liters of salted water to a boil in a large pot.
32. 32. Add the spaghetti to the boiling water.
33. 33. Cook the spaghetti for approx. 9 minutes al dente.
34. 34. Drain the spaghetti in a colander.
35. 35. Reserve about 1 cup of the cooking water.
36. 36. Let the spaghetti drain briefly.
37. 37. Return the slightly damp spaghetti to the pot.
38. 38. Mix the spaghetti with the avocado sauce.
39. 39. Add some cooking water if necessary.
40. 40. Stir in the mixture of raisins, shallots, and pine nuts.
41. 41. Garnish the dish with basil.
42. 42. Serve the spaghetti.

Nutrition per serving

• kcal: 632
• Protein: 17 g · Fett/Fat: 40 g · Carbs: 54 g