Prawn and Avocado linguini.

This turned out to be a really creamy pasta dish. I've had trouble with using only cream before: trying to make the pasta creamy, but light, when it just turns out heavy and claggy, even if the flavour is there. It turns out, avocado makes all the difference- and you don't even need as much cream to go with it. The addition of avocado made the linguini creamy and light, moist and delicious. A definite winner and problem solver. Avocados you wonderful things.


Ingredients:

• Raw king prawns, shells , heads, and tails removed.
• 2 large, ripe, soft avocados, skins and stone removed.
• 200g peas
• 3tbsp creme fraiche
• Juice of half a lemon
• 3 garlic cloves, minced
• Large handful of basil, torn
• Salt and black pepper  
• A handful of linguini

Method:

• Heat a large, non stick frying pan to a medium heat.
• Boil the kettle and fill a large, deep pan with the boiled water. Add salt and leave to come to the boil again.
• To the frying pan, add the creme fraiche and the prawns. Mix them up, put the lid on, and leave for a few minutes while you sort out the linguini.
• If the water in the pan has come to a boil, add the linguini, making sure it's all covered by water, and put a time on for 9 minutes.
• Take the two avocado and mix them together with the garlic until we'll combined.
• Stir your prawns, they should be starting to pink up by now.
• Mix in the avocado paste with the prawns, along with the peas, and add a few big spoonfuls of the hot pasta water to loosen it.
• Add the juice of the lemon, a pinch of salt, plenty of freshly ground black pepper, and the basil. Stir it all up. Once all the prawns are fully pink, turn the heat down to low until the pasta is cooked.
• When the linguini is done (9 mins up), drain and mix in with the hot sauce in the pan. Taste a string of linguini and adjust seasoning if required.