The creamy avocado paste, grana padano cheese and pine nuts make this cold pasta salad a real hit. Throw in some cherry tomatoes to make the colours pop and you will have an irresistibile crowd pleaser.
Cook about 120 grams of tagliatelle until al dente. Whilst the pasta is cooking, mix an avocado with some garlic infused olive oil and a handful of grated cheese in a blender.
When the pasta is cooked add it and some of the pasta water to the avocado mixture. Gently fold the pasta through the paste until you have an even coating.
Throw in a handful of cherry tomatoes, a generous amount of pine nuts and chill the salad until serving time.
I make this for family barbeques and eating al fresco on hot Perth summer nights.
It doesn’t seem to matter how much I make. There is never anything left 🙂
Here are some more pasta recipes and pasta shapes: