Quick and easy pas­tas

Creamy av­o­cado, vi­brant herbs, and fresh, sweet shrimp ce­viche make for a pasta dish that’s as bright as it is deeply sat­is­fy­ing.

Yummy (Philippines) - - Contents -

Serves 4 to 6 Prep Time 10 min­utes Cook­ing Time 10 to 15 min­utes

FOR THE CE­VICHE ✔ 1 cup small shrimp, peeled

and de­veined ✔ 2 ta­ble­spoons lemon juice ✔ 3 ta­ble­spoons orange juice ✔ ½ tea­spoon lemon zest ✔ ½ tea­spoon orange zest ✔ 3 ta­ble­spoons chopped cilantro (wan­soy), plus ex­tra to gar­nish ✔ 1 fin­ger chili (sil­ing

pangsi­gang), minced ✔ salt and pep­per

✔ 1 ta­ble­spoon sea salt ✔ 400 grams pasta of choice

(we used rotelle) ✔ ½ cup cala­mansi juice ✔ 2 ta­ble­spoons olive oil ✔ 2 cloves gar­lic ✔ ½ cup fresh basil leaves ✔ fresh from 3 ripe av­o­ca­dos ✔ freshly ground black pep­per ✔ ¹⁄³ cup chopped wal­nuts ✔ 6 ta­ble­spoons

Parme­san cheese 1 Make the ce­viche 30 min­utes be­fore serv­ing time: Blanch shrimp in a pot of boil­ing wa­ter for about 30 sec­onds then plunge in ice-cold wa­ter to stop the cook­ing process. Drain and mix with the re­main­ing in­gre­di­ents. Set aside in the re­frig­er­a­tor. 2 Bring a large pot of wa­ter to a boil over high heat. Add sea salt. Cook pasta ac­cord­ing to pack­age di­rec­tions or un­til al dente. Drain pasta and re­serve ½ cup pasta cook­ing wa­ter. 3 Mean­while, blend cala­mansi juice, olive oil, gar­lic, and basil leaves in a blen­der or food pro­ces­sor un­til well com­bined and basil leaves are minced. Add av­o­cado, and sea­son with salt and pep­per. Process un­til creamy. Ad­just seasoning to taste. Trans­fer to a large bowl. 4 Toss in warm pasta, adding a small amount of hot pasta wa­ter if it’s too dry. Toss with wal­nuts and ce­viche. Sprin­kle with Parme­san cheese and gar­nish with cilantro be­fore serv­ing.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.