Recipe by Astrid Fronteau @chhhop
Ingredients for4 people :
500g Bucatini Terra Candido
2 ripe avocados
1/2 organic lemon
1 pinch Olivier Roellinger hot pepper
1 tablespoon Bordier heavy cream
3-4 handfuls of Terroirs d’avenir spinach shoots
150g Terra Candido Parmesan cheese
60g Terra Candido pine nuts
1 garlic clove, degermed
Kalios olive oil
Salt and freshly ground pepper
Recipe:
First, remove the seeds from the pomegranate and set aside.
Next, make the pesto:
First, roast the pine nuts. Keep a handful aside for serving, and put the rest in a mortar or blender. Remove the few large stems from the spinach shoots, then add them to the pine nuts in the blender with the chopped garlic. Grate 100 g Parmesan cheese and keep the rest for serving. Finally, pour in a generous amount of olive oil. It can be added as required to achieve the desired consistency. Blend at each stage to obtain a smooth pesto.
Bring a stewpot to the boil with salted water. Plunge in the pasta as soon as it comes to the boil, ensuring that it remains al dente.
In the meantime, blend the avocados, ideally with a fork or potato masher, then add the juice of half a lemon, the crème fraîche and the chilli pepper. Season with salt.
When the pasta is cooked, stir 4 tablespoons of the cooking water into the avocados, then add the pesto. Mix well and coat pasta with sauce.
Serve with pine nuts, pomegranate and freshly grated Parmesan cheese on top!
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