The impressive recipe would look at home on the menu of even the most-expensive restaurant.
2 avocados, peeled, deseeded
1 lemon, rind finely grated, juiced
1/2 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
600g fresh spaghetti, (or 4 portions dried spaghetti)
1 cup basil leaves, roughly torn
8-10 slices prosciutto, grilled until crisp, broken into shards
1 cup shaved parmesan, to serve
Heat a large saucepan of water over high heat until boiling.
Add the pasta and cook as per packet directions or until al dente. Drain and refresh.
Meanwhile, place avocado, lemon rind, juice, olive oil, salt and pepper in a large mixing bowl. Use a fork to roughly mash the avocado and combine with the lemon juice dressing.
Add the hot pasta to the avocado and mix until well coated, add basil leaves and prosciutto and toss before serving with parmesan shavings. NB: If prosciutto is not available pancetta (Italian bacon) would make a good substitute or smoked ham spec (pork topside).