June 5th Avocado Linguine
Anything’s possible with a little imagination! Shops are closed today and I wanted a fresh lunch. My flatmate kindly ‘lent’ me half an avocado. Three cherry tomatoes were basking in the sun on the windowsill, a few strings of linguine sat in the cupboard and a tablespoon of week-old Crème Fraîche sat pondering  it’s future in the fridge. So! I blended the avocado and Crème Fraîche with a hand whisk, sprinkled over some paprika (cayenne also fine) and added a clove of squeezed garlic, a little olive oil, salt, pepper and fresh basil. You could also use lemon if you have it but I didn’t and it/I survived. Once the pasta is cooked rinse until cooled under a cold tap. Drain well and stir into the avocado mix along with the chopped cherry tomatoes. This was divine and will definitely feature in the kitchen again.
Note for vegans: This could easily be made animal free by leaving out the creme fraiche - wouldn’t hurt the flaves at all.
