170g wholewheat tagliatelle
1/2 a lemon, juiced and zested
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
garlic cloves to taste (2 give ample flavour)
1 ripe, pitted avocado
ground black pepper, to taste
Bring some water to the boil in a medium-sized pan. Add your tagliatelle, reduce the heat and leave to cook until al dente (took me about 8-10 minutes).
Meanwhile, place your lemon juice, salt and olive oil in a bowl and finely chop your garlic into it. Mash your avocado until smooth and combine everything.
When pasta is fully cooked, drain and place in a large bowl. Pour your creamy avocado sauce over and toss until all the pasta is covered.
Garnish with lemon zest and black pepper and serve immediately.