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Anna Jones’ Avocado and Lemon Zest Pasta

by Kristina Gill

avocado-lemon-zest-spaghetti

You may have noticed my absence on the column lately — I am post-cookbook recovery, from developing recipes and photographing for Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City — but now I’m back (Thanks to our own Annie Werbler for filling in and providing great recipes while I was away)!

For those of you who have ever worked on a cookbook, you’ll know what I mean. For those of you who haven’t or who dream of it, please know that it is exhilarating and takes all of your energy at the same time. I loved cookbooks before, but I have an even greater appreciation for all of the work that goes into that final product that you hold in your hands. Such is the appreciation I felt when I held A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes by Anna Jones, a London-based cook, writer, and food stylist. It is a beautiful handbook of easy-to-make vegetarian recipes with useful charts on how certain dishes like soups, pestos, and nut butters are structured so that you can learn to make your own without referring to instructions. We have chosen to share Anna’s recipe for Avocado and Lemon Zest  Spaghetti for its ease of making and flavors of summer. Enjoy! —Kristina

Why Anna loves this recipe: At my house supper is almost always quick, but it has to be flavor- and nutrition-packed, and this hits all the right notes. I tend to use whole wheat spaghetti as it works really well with the avocado. Whole wheat spaghetti will soak up more oil than the other kinds, though, so you may need to add a trickle more at the end. I prefer to use the capers that come sitting in little jars of brine. I find the salt-crusted ones just too salty, even if they are washed. Use whichever you prefer but remember all capers are salty, so be sparing about adding more salt. I often top this pasta with a poached egg, partly because it makes a more filling dinner but also because of the sunshine-yellow sauce it makes for the pasta. Definitely try it.

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Photography by Brian Ferry

Avocado and Lemon Zest Spaghetti

Ingredients

–  sea salt and freshly ground black pepper
–  1 pound/400  g dried spaghetti of your choice (I use whole wheat, but rice, quinoa, or regular spaghetti will work, too)
–  olive oil
–  4 tablespoons capers in brine, roughly chopped
–  1 clove garlic, peeled and very finely sliced
–  grated zest of 2 unwaxed lemons, and juice of ½ a lemon
–  a bunch of fresh basil, leaves picked
-a bunch of fresh parsley, leaves picked
-2 ripe avocados

Preparation

1.  Fill a big pot with water and add a good pinch of salt. Bring to a rolling boil, add the pasta, and cook for 8 to 10 minutes, or according to the package instructions, until perfectly al dente.

2.  Heat some olive oil in a large frying pan over low heat, then add the capers and garlic, and sauté gently until the edges of the garlic start to very slightly brown. Remove from the heat and add the lemon zest.

3.  Chop the herbs and add them to the pan. Halve and pit 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 each half into the pan, and stir to mix all the flavors together.

4.  Before you drain the pasta, carefully scoop out half a cupful 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. Scoop the pasta into bowls and eat on your lap.

Reprinted with permission from A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes by Anna Jones, copyright © 2015. Photography by Brian Ferry. Published by Ten Speed Press, an imprint of Random House LLC

About Anna: Anna Jones is a cook, stylist, and writer who began her food career working in the restaurant kitchen of Fifteen in London, with Jamie Oliver. She later worked as Jamie’s food stylist, writer, and food creative on books, TV shows, and food campaigns. Anna’s recipes and styling have appeared in the Telegraph, Observer Food Monthly, the Guardian, and Jamie magazine. A Modern Way to Eat is her first solo book. She lives, writes, and cooks in Hackney, East London.

anna-jones_credit-Andy-Ford

Portrait by Andy Ford

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Comments

  • Just a note to say how much I appreciate the work that goes into cookbooks. Is editing anywhere more important than an ingredient list?! Love to find old cookbooks at estate sales, especially with notes and newspaper clippings. Oh, and this sounds yummy.

  • I made something similar with Brown Rice pasta and avacadoes last week. Love the idea of the capers, and the lemon zest + garlic! Will definitely be making this for my family.

  • You won’t believe how much I recognize this, since I’m currently finishing my cookbook (and was planning a wedding at the same time…let’s just say I now appreciate a simple free weekend so.much.more.). I’m so curious about your Rome book and have to say the concept sounds pretty amazing.
    I also adore Anna’s books. I think she’s a genius in creating simple, vegetarian recipes that truly impress. I’ve just ordered her second one and can’t wait to start cooking from it. Thanks for the reminder of this avocado pasta!

  • I made this at the beginning of the week and love it! The whole wheat pasta gave it a lot more substance than regular pasta would have had.
    SB – I made it as directed and would have had more than enough for 4 for dinner, but we split it into 2 dinners, 2 lunches and a side dish for 2 a few nights later.

  • LOVE this woman. I have her book, A Modern Way To Cook, everything I’ve made has been delicious.

  • I have made this tonight for my husband and 8 year old daughter and it was delicious, definitely will be making this again!! I will buy this cookbook, am very curious about the other recipes! Thanks DS & Anna!