Serves: 4
Fusilli 350g
Garlic 2 cloves, peeled
Baby spinach 200g
Avocados 2 small ripe, halved and stoned
Extra-virgin olive oil for drizzling
Roasted cashews 30g, chopped
Roasted almonds 30g, chopped
Coriander a small bunch, chopped
Limes 2
Feta 50g, (optional)
Cook the fusilli in a large pan of boiling, salted water following pack instructions.
Meanwhile, put the garlic and spinach in a blender with the avocado flesh. Add a drizzle of oil and season. Blitz a little, add a splash of the pasta cooking water and blitz until smooth. Leave the lid on the blender and put to one side.
Put the chopped cashews, almonds and coriander in a bowl. Squeeze over the juice of 1 lime, season and drizzle with oil.
Cut the other lime into wedges. Drain the pasta, reserving a cupful of the cooking water, and tip back into the pan, adding a few splashes of the water. Pour over the sauce and toss together, seasoning to taste. Divide between plates, spoon over the nut dressing, crumble over the feta (if using) and serve with lime wedges for squeezing over.
Recipe: Olive Magazine
