Farfalle with avocado
4 servings
20 minutes
Farfalle with avocado is a bright and aromatic dish of Mediterranean cuisine, where delicate 'butterfly' pasta meets creamy avocado, juicy mushrooms, and spicy radish. This combination of ingredients gives the salad freshness and richness, while the mustard broth adds a hint of spiciness. Tuna brings a marine touch, making the dish more nutritious. This salad is perfect as a light lunch or dinner and as an exquisite appetizer for festive tables. It pairs wonderfully with a glass of white wine and fresh baguette. The simplicity of preparation and harmony of flavors make this dish a favorite choice for those who appreciate the balance of freshness and richness.
1
Boil the pasta.
- Farfalle pasta (butterflies): 300 g
2
Slice the mushrooms thinly and fry them. Cut the radish into 6-8 slices. Cut the avocado into pieces. Chop the parsley finely.
- Champignons: 150 g
- Radish: 1 bunch
- Avocado: 1 piece
- Parsley: 0.5 bunch
3
Mix the broth with mustard, salt, and pepper, then pour it over the pasta.
- Bouillon: 6 tablespoons
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Add tuna (drained), mushrooms, radish, avocado, and parsley. Mix everything and let it sit for half an hour in a cool place.
- Canned tuna: 1 jar
- Champignons: 150 g
- Radish: 1 bunch
- Avocado: 1 piece
- Parsley: 0.5 bunch