Avocado is one of the more interesting fruits out there; it has three distinct parts – the “stone”, flesh and skin – none of which seem to be particularly well attached to one another. The flesh is particularly fascinating and is, to the best of my knowledge, somewhat unique in the world of fruit in that it is rich in fats and protein. Indeed, it wouldn’t be unfair to label it the meatiest of all fruits, which as a result of its substantial texture and almost savoury flavour works well in all manner of dishes that other fruits might not. They say bacon goes with anything and everything – this isn’t true… but it does pair well with avocado.
As promised, little over a week ago, here is my post for homemade ravioli and what good ravioli it was too! As expected, it turned out to be a little trickier than my previous attempt at tagliatelle, but as you can see, the end result wasn’t entirely offensive. The only reason ravioli is made more difficult than average pasta is that one must roll one’s dough out to the pasta machine’s thinnest setting, which only serves to pique one’s chances of manhandling it. Still, after a couple of tribulations, we were each faced with a scrumptious plate of rather interesting pasta.
As promised here is the next of my simple pasta dishes; a recipe which makes full use of the delicious pesto recipe I recently posted. It’s amazing, I’ve finally started living up to my promises – only traditional Spanish and Welsh food to come on that front. Sorry if anyone has been waiting for these empty foodie promises, they will come. However, back to the dish – this is real comfort food at its best, there is nothing quite like sitting down after a hard day with a bowl of pesto and pasta in hand. Although they do add quite a lot, the mushrooms and bacon are there merely to improve and make wholesome the already spectacular basil flavour.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.