Green spaghetti with beef skewers

This easy and quick pasta dinner is super in spring and summer when fresh basil is available, the grill season starts, and you don’t want to spend hours in the kitchen. The soft and round tastes of avocado, parmesan and some crème fraîche go very well with beef.

 I have chosen ready-made beef skewers from our supermarket in Nice. These have been consistently of good value and make the dinner even quicker to prepare. But if you wish to assemble you beef skewers yourself, it won’t require much time.

Good avocados are not easy to find these days. They are often either hard and tasteless or already dark and mushy inside. If you have to discard the avocado, it can be replaced by 2 tbsp. olive oil.

2 servings

1 avocado
½ clove garlic, minced
½ bunch basil leaves
2 tbsp. crème fraîche, 15% fat
About 6 tbsp. grated parmesan
2 tbsp. olive oil
Freshly ground black pepper

Whole wheat spaghetti for 2 servings

A package of 4 beef skewers
1 tbsp. butter and 1 tbsp. rapeseed oil, huile de Colza, for the grill pan.

First make the cold green spaghetti sauce. Wash and dry the basil leaves. Peel the avocado, remove the stone and cut into chunks. Grate about 6 tbsp. parmesan and crush ½ clove garlic. Place the avocado chunks, minced garlic, basil leaves crème fraîche, grated parmesan, olive oil and some black pepper in a blender and mix until smooth. Pour the mixture into a large dish.

Cook 2 servings whole wheat spaghetti and set the casserole aside.

Meanwhile place the butter and rapeseed oil in the grill pan and heat it over high heat. Quickly fry the beef skewers on all sides. Set the grill pan aside. If you want to barbecue the skewers, have the barbecue ready at the same time as the spaghetti is cooked and then quickly grill the skewers.

Mix the cooked spaghetti with the green sauce in the dish. Divide the spaghetti in bowls and place two beef skewers on top. Grind over some black pepper.