Summer Pasta

Cut avocados in half, pit, peel, dice the flesh and sprinkle with 2 tablespoons lemon juice. Season with salt and pepper.

Wash arugula, shake dry and chop coarsely. Peel garlic and cut into fine slices. Slice pecorino with a peeler. Roast pine nuts in a pan without oil until golden brown.

Cook pasta in salted water according to package directions until al dente.

Fry garlic in olive oil until golden, remove.

Drain pasta, drain briefly and toss in garlic oil. Fold in avocado cubes and arugula. Season to taste with salt, pepper and lemon juice.

Arrange the pasta immediately and serve sprinkled with pecorino and pine nuts.

Preparation Tip:

With shrimp or diced tomatoes, the pasta dish can be varied well.

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