Linguine With Avocado, Black Olive And Basil



  • 250 g Dried linguine
  • 3 Avocados
  • 3 Tablespoons extra virgin oil
  • 4 Shallots, peeled and finely chopped
  • Sea salt, freshly ground black pepper
  • 3 Garlic cloves, peeled and finely chopped
  • ½ Medium-hot red chilli, seeds and membranes discarded, finely chopped
  • 100 g Stoned black olives, halved
  • Juice of 1 lemon
  • 3 Heaped tablespoons freshly grated Parmesan, plus extra to serve
  • A handful of torn basil leaves, or mint leaves


  • Bring a large pan of salted water to the boil while you prepare the ingredients.
  • Add pasta to the pan, and once it is fully submerged give it a stir to separate out the
  • Quarter the avocados and remove the stone. Peel off the skin and slice
    each quarter across into chunks.
  • Halfway into cooking the pasta, heat the olive oil in a large frying pan over a medium
    heat. Add the shallots, season with salt and sweat for about three minutes, adding
    the garlic and chilli halfway through.
  • Leaving the pasta firm to the bite, drain it into a colander, without being too
    thorough about this. Return it to the saucepan, tip in the contents of the frying pan,
    add the avocado and black olives and toss.
  • Pour over the lemon juice, scatter over
    the three tablespoons of parmesan, season with salt an pepper and toss again.
  • Finally toss in the basil or mint, pile onto four warm plates and serve straightaway
    wit extra parmesan at the table.
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