Avocado and lemon zest spaghetti


This zesty pasta dish is both filling and delicious.

You will need:

* Salt and freshly ground black pepper
* A packet of spaghetti.
* Olive oil.
* Four tablespoons capers in brine, roughly chopped.
* One clove of garlic, finely sliced.
* Grated zest of two lemons, and juice of half a lemon.
* Fresh basil.
* Fresh parsley.
* Two ripe avocados.

What to do:

Fill a pot with boiling water and add a good pinch of salt. Bring to a boil, then add the pasta and cook for eight to 10 minutes, or according to the instructions on the packet, until perfectly al dente.
Heat some olive oil in a large frying pan on a low heat, then add the capers and garlic and sizzle gently until the edge of the garlic starts to slightly brown. Remove from the heat and add the lemon zest.
Chop the herbs and add them to the pan. Halve and de-stone the avocados, then use a knife to make criss-cross cuts through the flesh, chopping it inside the skin. Use a spoon to scoop out the avocado into the pan, and stir to mix all the favours together.
Before you drain the pasta, carefully scoop out half a mugful of the pasta water. Drain the pasta and add it to the frying pan with a little of the cooking water and a good drizzle of olive oil.
Taste and add salt, pepper and lemon juice as needed, and serve.