Red lentil pasta with avocado, corn and lime

Ingredients

For 1 serving

• Red lentil pasta75 g
• Avocado60 g
• Cherry tomatoes100 g
• Canned sweetcorn50 g
• Lime juiceto taste
• Cilantroto taste
• Chili pepperto taste
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils; add the red lentil pasta and cook for the time on the packet, usually 6–8 minutes, until al dente.
2. Meanwhile open the avocado, remove the stone and scoop out the flesh; mash half of it with a fork together with the lime juice, a pinch of salt and a pinch of chilli until creamy.
3. Dice the rest of the avocado; wash the cherry tomatoes and quarter them; rinse and drain the sweetcorn; chop the fresh coriander.
4. Drain the pasta and let it cool for a few minutes.
5. Toss it with the avocado cream, then add the diced avocado, tomatoes and sweetcorn and finish with the coriander.