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Guacamole tagliatelle

Name: Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: butter 1T,olive oil 1T,Brussels sprouts, halved 300g,sourdough bread, broken into small pieces 150g,garlic cloves, crushed 4,Italian parsley, roughly chopped 1T,anchovies, roughly chopped 40g,Woolworths queen green olives, pitted and roughly chopped 20,cream 1cup,Sea salt and freshly ground pepper, to taste ,Woolworths Al Nero Di Seppia spaghetti (cuttlefish ink), cooked al dente 500g,Pecorino, grated, for serving

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

For the guacamole:

1/2 red onion, grated
1/2 t cumin seeds, toasted
2 garlic cloves, finely chopped
3 T fresh coriander, roughly chopped
2 red chillies, finely chopped
2 green chillies, finely chopped
2 limes, juiced
2 avocados, roughly chopped
Sea salt and freshly ground black pepper, to taste
White pepper, to taste
Olive oil, for drizzling

For the pasta:

250 g fresh tagliatelle pasta, cooked al dente according to the packaging instructions

Method

To make the guacamole, pound the onion, cumin seeds, garlic, coriander and chilli using a mortar and pestle. Add the lime juice, smash in the avo and season.

Fold the pasta through the guacamole.

Season, drizzle with olive oil and finish with a squeeze of lime juice.

See more Italian-inspired recipes here.

This is a test recipe

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