the Avocadopasta - 1 clove garlic and ½ red chili finely chopped, juice of 1 lime, 2 ripe avocados diced, salt, ground black pepper, olive oil, a handful each of basil and flat parsley chopped, 30 g (1 dl) each grated pecorino and parmesan, 500 g spaghetti. Cook the pasta al dente and mix all other ingredients in a serving bowl, add about 1 dl of the cooking water to the bowl before draining the pasta. Toss in the pasta and serve. From the Hanna Gullichsen cookbook Safkaa, Brilliant!
Safkaa by Alexander and Hanna Gullichen, unfortunately in Finnish. We have their macarone casserole with minced lamb and red wine already in the oven (Karitsaloota). Inventors of the famous avocado pasta.