Exotic pasta (2)
Instructions
Cook the pennette al dente.
Meanwhile, open half the avocado, remove the central core, then peel off the skin.
Cut the flesh into small pieces or puréed with cream.
Then pour the mixture into a large mixing bowl.
Join the port sauce, add salt and mix well.
Drain the pasta and tip it over in the bowl, held in hot, with the sauce.
Combine 1 knob of butter, stir again and serve hot.
Ingredients and dosing for 4 persons
- 400 g of pasta pennette smooth type
- 1 large avocado
- 1/2 cup of porto wine
- 5 tablespoons of fresh cream
- 1 walnut butter
- Salt