Let's play - what's in the fridge?? or Avocado and cherry tomato linguine

My super smart and hot friend Lisa gave me the brilliant idea to do a post on "What do I have at home RIGHT NOW?" (Thanks Lis!! I will prove to you now that I can do a lot more than just burn electric kettles on gas stoves...)

I had this at home: 

Avocado

Feta cheese (of course)

Cherry tomatoes

Garlic

Lemon 

Linguine

Cream (because I'm a Swede at heart and stomach apparently, although perhaps also a little Italian?)

(salt, pepper, chili and olive oil are a given in my kitchen)

This became an avocado and cherry tomato linguine with feta cheese! Super easy and as you can see above, not a lot of ingredients!

The How

Finely chop the garlic clove and fry until soft on low heat in some olive oil. 

Throw in the tomatoes and let sizzle for a bit, add the cream and season with salt, pepper and chili (if also addicted, like I am). 

In the meantime, cook the pasta until al dente.

Carve out the avocado meat and throw into the now simmering cream sauce.Squeeze some lemon over it and throw in the pasta and top with the feta cheese - mix and serve. 

Super tasty!! 

Linguine with fresh asparagus, mushrooms, avocado and Parmesan cheese

My week of pasta started with a simple but amazing linguine with fresh asparagus. Unfortunately the asparagus wasn't local but I just couldn't help but to buy it anyway - and it tasted amazing, despite it being transported a few miles. It really is a sign that spring is on it's way!

The What

1 bouquet of fresh green asparagus

200 g forest mushrooms

1 ripe avocado

2 dl cream

1 tps of chili flakes (depends on how spicy you want it!)

½ freshly squeezed lemon

1 clove of garlic

salt and fresh ground black pepper

The How

Gently fry the garlic in some olive oil in a pan. Add the mushrooms and fry until they have gotten a little color, but are not burnt. 

Add the chili flakes, lemon and cream. Add salt and cracked pepper. Bring to the boil and then let simmer. 

Pick up one asparagus and hold it between the your thumb and forefinger on both sides. Bend it until it snaps and throw away the root part of the veggie. This part can be eaten, but it's more chewy and has a tendency to be a bit bitter. Repeat on the rest of the asparagus. 

Boil the linguine until tender. 

Throw the asparagus into boiling water with a bit of salt, boil for about 1 minute so that it's still nice and crispy. 

Slice the avocado.

Add the linguine to the cream sauce, add the avocado and mix together. 

Serve the pasta topped with asparagus and Parmesan cheese and some more cracked pepper, if you like. 

Enjoy!