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.
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.