Avocado Spaghetti with Lemon Gremolata
Avocado Spaghetti with Lemon Gremolata
©Lukas Lienhard
Avocado Spaghetti with Lemon Gremolata
©Lukas Lienhard
For the avocado salsa
Ingredients
2
Stück
avocado, skin and stone removed, finely diced
1
lemon, grated zest and juice
4
tablespoon
capers
5
tablespoon
olive oil
4
tablespoon
flat leaf parsley, finely chopped
some
etwas
fleur de sel
a little
etwas
black pepper, freshly ground
For the gremolata
Ingredients
3
tablespoon
olive oil
5
tablespoon
Panko (Japanese breadcrumbs)
1
lemon, grated zest and 1 tbsp juice
5
tablespoon
flat leaf parsley, finely chopped
some
etwas
fleur de sel
a little
etwas
freshly ground black pepper
For the spaghetti
Ingredients
500
g
spaghetti, dried or fresh
etwas
salt
- Mix all ingredients for the salsa (avocado, lemon zest and juice, capers, olive oil, parsley, seasoning) in a bowl and season to taste.
- For the gremolata, heat the olive oil in a pan and fry the panko breadcrumbs, stirring constantly until golden brown. Pour into a bowl, mix with zest and juice of lemon, parsley and seasoning.
- Cook the spaghetti in plenty of heavily salted water until al dente. Drain and mix with the avocado salsa. Put the gremolata on the spaghetti.
