Avocado Pasta Salad

2 cups Orecchiette pasta

1 tbsp extra virgin olive oil

1 brown onion, diced

100 g Pancetta crumb or bacon pieces, finely diced

½ Hass avocado, roughly chopped

50 g baby spinach leaves

Avocado sauce:

½ Hass avocado

1 cup basil leaves

2 tbsp slivered almonds

1 garlic clove, crushed

½ cup grated parmesan cheese

1 tbsp lemon juice

1 tbsp extra virgin olive oil

Salt and pepper

Garnish:

1 tbsp basil leaves

2 tbsp shaved parmesan cheese

½ cup avocado, cubed

½ tbsp slivered almonds

Extra virgin olive oil

Salt and pepper

Cook the pasta as per the packet’s instructions, strain and set it aside to cool.

To make the avocado sauce; combine all the ingredients into a small food processor and blitz until it resembles a pesto consistency. Set aside.

Sauté the onion in a large heavy base fry pan on medium heat with a drizzle of olive oil. Once the onions become transparent add the pancetta and sauté further for 5 minutes or until the pancetta starts to become crispy. Add the cooked pasta and avocado sauce, and stir through.

Serve the baby spinach leaves on a large platter, pile the avocado pasta over the top. Garnish with basil leaves, extra parmesan cheese, avocado cubes, slivered almonds and a drizzle of extra virgin olive oil. Season with sea salt and freshly cracked pepper.

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