About this recipe:This is a wonderful way of serving pasta. Spaghetti is tossed with sauteed asparagus and baby plum tomatoes, then served with guacamole and grated mozzarella cheese.
450g spaghetti or angel hair pasta
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, finely chopped
450g fresh asparagus spears, trimmed and chopped
300g baby plum tomatoes, halved
415ml chicken stock
1 teaspoon dried dill
freshly ground black pepper to taste
2 avocados, peeled, pitted and mashed
1/2 lime, juiced
1/2 teaspoon garlic granules
120g grated mozzarella cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta, cook for 8 to 10 minutes or until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.
Heat the remaining 3 tablespoons olive oil in a frying pan over medium heat and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the stock and continue cooking uncovered 10 minutes or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl and toss with asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice and garlic granules together until blended.
Serve pasta with a dollop of the avocado mixture and top with grated cheese.