About This Recipe
1 punnet of cherry tomatoes, halved
½ cup coriander leaves
Finely grated rind of 1 lemon
1 clove of garlic, crushed
1 long red chilli, finely sliced
1 tsp (or more) dried chilli flakes
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
250g dry cellentani pasta
1 large ripe avocado
Salt and pepper to taste
- Combine the tomatoes, coriander, lemon rind and juice, garlic, chilli and olive oil in a large bowl. Season with salt and pepper and set aside to infuse.
- Cook the pasta in a large pan of boiling water for 10-12 minutes until al dente, then drain and mix in with the sauce.
- Peel, stone and dice the avocado and gently stir into the other ingredients. Serve immediately.