Avocado Cold Pasta, Easy Avocado Cooking
I made it quickly with a cooking box from the Taste Shop last Friday. A light taste of avocado pasta that gently wraps in your mouth. It's perfect for hot summer like these days The sweet taste of dry pineapple, savory macadamia, and refreshing tomatoes are added to this~ It's a taste that you keep eating.
2 serving
Within 30 minutes
가루씨
Ingredients
  • If it's spaghetti
    160g
  • Shrimp.
    150g
  • cherry tomato
    80g
  • a dry pineapple
    15g
  • macadamia
    15g
  • Avocado
    60g
  • basil
    5g
  • Spinach
    30g
  • olive oil
    3T
  • macadamia
    15g
  • Water
    100ml
  • Salt
    0.5t
  • ground pepper
    little
Cooking Steps
STEP 1/7
Cut the leaves of the clean spinach into small after washing it cleanly,
Cut cherry tomatoes in half, and chop dry pineapple into small pieces.
STEP 2/7
Boil spaghetti in 1.4L boiling water (+ 1T of salt) for 8 minutes,
STEP 3/7
Add shrimp and blanch until surface is cooked for about 1 minute.
STEP 4/7
Sift the boiled noodles and shrimp and drain them, mix them with a pinch of salt & pepper and 1T of olive oil, and put them in the refrigerator to cool them down.
STEP 5/7
Grind all the ingredients for avocado pesto in a blender.
STEP 6/7
Add spaghetti, shrimp, cherry tomatoes, dry pineapple and avocado pesto and toss well.
STEP 7/7
Lastly, put macadamia on top, and today's cooking is over.
At first, wouldn't water in pesto make the taste lighter?I thought so, but when I actually cooked and ate it, it was rather soft in my mouth and it was not too thick and it was so delicious.
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