Ingredients Jump to Instructions ↓

  1. Serves 4-6 2 cloves garlic, finely chopped

  2. 1 large onion, chopped

  3. 4 tbsp extra-virgin olive oil

  4. 1 tbsp dry white wine

  5. 1 lb/500 g farfalle

  6. 1 ripe avocado

  7. juice of 1 lemon

  8. 1 cup/250 ml plain yogurt

  9. salt and freshly ground black pepper to taste

  10. 1 red hot chile pepper, thinly sliced

  11. 1 celery heart, thinly sliced

  12. 1 1/2 tbsp salt-cured capers, rinsed

  13. 1 tbsp finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sauté the garlic and onion in 2 tablespoons of oil in a frying pan over medium heat until the garlicis pale gold. Add the wine and cook until evaporated.

  3. Cook the pasta in a large pot of salted, boiling water until al dente.

  4. Peel, pit, and dice the avocado. Drizzle with the lemon juice to prevent it from browning.

  5. Beat the yogurt with the remaining oil in a large bowl. Season with salt and pepper. Add the chile pepper, celery, capers, and parsley.

  6. Drain the pasta and toss in the yogurt sauce. Add the onion and avocado, toss again, and serve .


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