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  • 2 Avocados peeled, deseeded

  • 1 Lemon rind finely grated & then juiced

  • .5 cup Extra Virgin Olive Oil

  • salt and freshly ground black pepper to taste

  • 600 g fresh Spaghetti or 4 portions dried spaghetti

  • 1 cup basil leaf roughly torn

  • 8-10 Slices prosciutto grilled until crisp, broken into shards

  • 1 cup shaved Parmesan to serve


  • 1.

    Heat a large saucepan of water over high heat until boiling.

  • 2.

    Add the pasta and cook as per packet directions or until al dente. Drain and refresh.

  • 3.

    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.

  • 4.

    Add the hot pasta to the avocado and mix until well coated, add basil leaves and prosciutto and toss before serving with parmesan shavings.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 329kj
  • Fat Total 14g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 40g
  • Sugar 1g
  • Sodium 223mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If prosciutto is not available pancetta (Italian bacon) would make a good substitute or smoked ham spec (pork topside).

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