|250 g||spelt spaghetti|
|4 tbsp||olive oil|
|200 ml||orange juice|
|1 tsp||agave syrup|
|200 ml||vegetable stock or pasta water|
|2 tbsp||fresh oregano for garnish|
Rivaner, fine dry, 2013
Thanks to its fine fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with the creamy sauce. The ideal drinking temperature of 8 – 9°C/46 – 48°F releases the fine minerality and nice spiciness of the young wine best.
Bring water to a boil in a large pot with a lid over medium-high heat. Salt the water and add spelt spaghetti. Reduce heat to medium and cook for approx. 8 – 10 min., until al dente
In the meantime, make the sauce and prepare the toppings. Peel avocado and remove the pit. Cut avocado flesh into small pieces. Cut tomatoes into quarters and roughly chop arugula. Set tomatoes and arugula aside for serving. Peel garlic clove and chop onion. Transfer avocado to a food processor or blender.
Add garlic, chopped onion, olive oil, orange juice, agave syrup, and lime juice to food processor. Season with salt and pepper. Blend on high for approx. 30 sec., until smooth and creamy. Add vegetable stock or pasta water and blend on high for another 10 sec.
When pasta is done, drain and transfer to a large skillet. Add avocado sauce and toss until pasta is well coated. Heat up the pasta on low heat for approx. 2 min. Season with salt and pepper and divide onto plates.