Herby Garlic and Avocado Spaghetti

I adore pasta. Having a fair bit of Kapha dosha in me I have to be a little bit careful not to enjoy it every day of the week, but I came up with this recipe on a sunny day in August and it has a lightness and freshness to it (thanks to the lime) and a creamy, grounding texture (thanks to the avocado). It would suit Vata and Pitta types well and can certainly be enjoyed occasionally by Kapha types too. Zesty and fresh for warm, sunny days - but will also invite the sunshine in on the colder, rainy days around the corner. 

INGREDIENTS
Serves 2

Around 150g wholewheat spaghetti
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Good quality olive oil
1 large clove garlic sliced ( or 2 small cloves)
1 Lime
large handful of chopped fresh parsley
large handful chopped fresh basil
1 large avocado diced
salt and pepper
tablespoon of mixed seeds such as linseed, pumpkin,hemp, sunflower 

METHOD
Bring a large pan of water to the boil and add the spaghetti.

While the pasta is cooking, heat a generous glug of olive oil in a frying pan. Add the garlic and let it cook gently (don't let it burn) for 3 minutes. Add the zest from the lime and stir through. Then take the pan off the heat and add 3/4 of the parsely and basil (reserving the rest). Add the diced avocado and stir through with a good sprinkle of salt and pepper to season.

When the pasta is cooked, drain and add to the frying pan. Give it a good stir so the spaghetti gets coated in the fragrant herbs, garlic and lime zest. Drizzle over a little more oil and sprinkle over the remaining parsley and basil and finish with a squeeze of lime.
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Sprinkle over the seeds and enjoy!


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