Pappardelle with avocado pesto


Made with

(for two people)
180 g of spelled pappardelle
extra virgin olive oil.
1.5 liters of water
coarse salt q.b.

For the pesto:
60 g Bio Rice Cuisine
1 ripe avocado
1 spoon of lemon juice
1 pinch of salt


Make the sauce by blending together all the ingredients with a plunge blender. Cook the pappardelle in salted water with a tablespoon of oil, to avoid them sticking together, using the cooking times shown on the pasta package. Drain and season with the avocado-based sauce. The pappardelle can be served as desired with small cherry tomatoes, chopped chives, mint, edible flowers or fresh herbs depending on season.