Sunday, 25 October 2015

Recipe: Avocado and Feta Pasta


I've recently had to accept that summer is over. I feel we've been able to fool ourselves for a few weeks - there's been a few sunny days, the heating's only had to be turned on a few times and I only got out my winter coat the other day. But it's getting colder and colder, the evenings are getting darker and I'm about ready to commit to putting the heating back on its daily timer again.

It's okay though, because this is a lovely time of year. It's cold but not unbearable, nature is all about the beautiful colour as the leaves change, and we still have Halloween, Bonfire Night and freaking CHRISTMAS to look forward to. It's January and February you've got to watch out for. That's when the colder weater stops being cosy and delightful and starts being grey and depressing. And this is why I don't do Dry January.

Anyway, if the cold weather IS getting you down, then make this nice summery pasta for dinner tonight instead. It's light, fresh and tasty. And there's cheese in it. What more could you want?


Avocado and Feta Pasta
1 avocado
1 tbsp olive oil
Handful of fresh coriander, parsley or tarragon
Juice of 1/2 a lime
2 cloves garlic, crushed
Water
200g feta
1/2 red onion, finely chopped
Handful of cherry tomatoes
200g spaghetti

Serves 4 / 12 Weight Watchers Propoints a portion


1. Cook the spaghetti as per the package instructions, drain and set aside
2. Combine the avocado, lime juice, olive oil, garlic and herbs in a blender along with a couple of tablespoons of water. Keep adding a little water as you blend until it's the consistency of a thick liquid.
3. Chop up the red onion, cherry tomatoes and feta and stir into the spaghetti.
4. Pour the avocado sauce onto the spaghetti and stir to combine.
5. Season with salt and pepper, and serve with fresh herbs or rocket and a little more freshly squeezed lime, if you like.

It's almost more of a warm salad as you don't need to cook anything other than the pasta, but it really works. This should keep for a day or so in the fridge, but I don't think it would freeze that well.

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