Orecchiette with Avocado Pesto - Delicacy from Puglia

Ingredients for 4 servings as a main course
400g orecchiette
Salt
200g basil
2 tablespoons lemon juice
1 clove fresh garlic
60g pine nuts
50g Parmesan cheese + a bit for sprinkling
100 ml olive oil
1 avocado

Preparation
Preparation time: 12 min
Cooking time: 10 min

Put on a large pot of pasta water and add salt. Boil the Orecchiette al dente according to package directions and set a cup of pasta water aside. Wash and spin-dry the basil. Roast the pine nuts in a non-stick pan until their aroma develops. Add the seeds together with the remaining ingredients to the blender and blend thoroughly – add some oil if necessary.

Place the noodles dripping wet from the pan into a preheated bowl and mix with the pesto and a little water from the pasta. Serve with freshly ground pepper and a bit of grated Parmesan cheese.