Search This Blog

Tuesday, January 3, 2012

Prosciutto Pasta with tomato and avocado

For 2 people
150 g pasta to be cooked
for the sauce:
4-5 fine slices prosciutto (sliced into thin ribbons)
1 small avocado
8-10 cherry tomatos (cut them in half)
8-10 basil leaves
a handful braised (with garlic and vinegar) julienne carrots
150 ml cream (20%)
1 Tbsp oil
salt and lemon juice

Cook the pasta al dente
Fry the prosciutto and the julienne carrots for some minutes on the oil in a big pan then add the tomatos and give them some minutes and stir. Chop the washed basil leaves and the peeled avocado roughly, sprinkle them with some drops of lemon juice and add them to the mix in the pan together with the cream. Stir them together with the pasta. You can serve them with some parmesan

No comments:

Post a Comment