AVOCADO AND ANCHOVY PASTA

This can be eaten straight away or packed into airtight containers and kept in the fridge for a speedy lunch.

SERVES 4

✣ 400g (14oz) orecchiette or other pasta shape

✣ 4tbsp extra virgin olive oil

✣ 2 avocados, peeled, stoned and chopped

✣ 200g (7oz) cherry tomatoes, halved

✣ Zest and juice of 1 large lemon

✣ 50g can anchovies in olive oil, drained and chopped

✣ Freshly grated Parmesan and fresh basil leaves, to serve 1

Cook the pasta in a large pan of lightly salted boiling water, according to pack instructions.

2

Drain the pasta, return it to the pan and add the olive oil, avocados, cherry tomatoes, and lemon zest and juice. Stir well, then add the anchovies and a good grinding of black pepper.

3

Divide between bowls and serve topped with Parmesan and fresh basil.

PER SERVING 650 cals, 29g fat, 9g sat fat, 75g carbs

TIP If you can’t find orecchiette, you can use another short pasta, such as penne, fusilli or farfalle.