Pasta with Avocado and Garlic Prawns

Ingredients:

500g fettuccine or linguini or spaghetti

For the Avocado Sauce

4 avocados, peeled and pitted

60ml fresh lime juice

60ml plain yoghurt or sour cream

125ml chopped fresh coriander

125ml chopped fresh parsley

2 spring onions, chopped

Salt and pepper, to taste

30ml Olive Oil

½ jalapeño pepper

2.5ml ground cumin

For the Garlic Prawns

30ml butter

80ml Olive Oil

8 cloves garlic, finely sliced

2.5ml dried hot red pepper flakes

salt and black pepper, to taste

30ml chopped parsley

500g large prawns, peeled and deveined

Method:

Bring salted water to a boil in a large pot. Add the pasta and cook it according to the package directions until al dente, about 8-10 minutes.

While the pasta is cooking, cook the prawns. 

In a large pan, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned. Increase heat to medium and add prawns and sauté, turning the prawns once with tongs, until prawns are just cooked through, about 2 minutes each side. Set aside.

Make the avocado sauce: 

Place the avocado in a blender or food processor, add the remaining sauce ingredients and process until smooth and creamy.

When pasta is done cooking, drain and place pasta into a large bowl. Add the avocado sauce to the pasta and toss until pasta is well coated.

Using tongs, add the prawns to the pasta and pour the garlic sauce over the prawns. Garnish with parsley or coriander and serve immediately.