Ingredients (serves 4)
- 360 g ridged pipette (chifferini-style pasta), cooked for 4 minutes;
- 1 medium-ripe avocado
- 1 spring onion
- 3 hard-boiled eggs
- 200 g smoked salmon
- 1 lime;
- extra virgin olive oil
- salt and pepper
Method
- 1. Cut the avocado in half lengthways, remove the stone, scoop out the flesh with a spoon and transfer it to a food processor. Add 3 tablespoons of oil, a pinch of salt, a grind of pepper and the lime juice, then blend, gradually drizzling in a little more oil, until you achieve a smooth and creamy consistency. Cover and set aside in a cool place.
- 2. Peel the hard-boiled eggs, place them on a plate and mash them with a fork until they resemble mimosa flowers. Set aside. Cook the pasta in plenty of boiling salted water. Drain it while still al dente or briefly rinse it under cold running water.
- 3. Transfer the pasta to a large bowl, add the avocado ‘mayonnaise’ and mix thoroughly.
Add the mimosa-style egg and the salmon, torn into strips, then finish with the spring onion sliced into thin rings and mix again. Plate and serve.
