{"id":7866,"date":"2021-06-02T19:17:55","date_gmt":"2021-06-02T19:17:55","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=7866"},"modified":"2021-06-02T19:19:46","modified_gmt":"2021-06-02T19:19:46","slug":"lemony-i-love-avo-pea-pasta-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/lemony-i-love-avo-pea-pasta-recipe\/","title":{"rendered":"Lemony Avocado Pea Pasta Recipe"},"content":{"rendered":"

South Africans love an avocado.<\/strong><\/p>\n

It\u2019s a delicious fruit that Africans have embraced and cultivated for ages \u2013 while we know SA\u2019s first avocado orchards were planted in 1933, many believe avos came to the continent with Dutch settlers from their West India colonies as early as the 1600s. However, we can all agree it deserves some extra plate-time for World Avocado Month in June.<\/p>\n

As luck would have it, our South African avocado growing season is in full production in June with the buttery, creamy green-skinned avo varieties are available from March until October and the nutty dark-skinned avos from March until November. Although avocados may vary in colour, shape and size, they are all extremely beneficial and versatile.<\/p>\n

The avocado is a favourite throughout the world, a mighty orb of creamy deliciousness, at once palate-cleansing and rich, that can be sliced and diced or mashed into any meal, puds to pap, even offering pristine enjoyment with nothing more than a sprinkle of salt, vinegar or a spoon of atchar.<\/p>\n

Celebrate the avocado as June\u2019s hero, a fruit of many moods and two beautiful halves on the winter solstice come Monday 21, when we mark the longest night and shortest day in the southern hemisphere; and as a nutrient-packed breakfast in bed to delight for Father\u2019s Day on Sunday 20.<\/p>\n

Embrace its silky perfection in chilli- and cilantro-spiked avocado and mango salsa alongside much-loved South African classics like bunny chow and fruity Cape Malay curries, blitz it into avocado green goddess dressing for drizzling over chakalaka and pap, dombolo, even as an irresistible dip for slap chips, dro\u00ebwors and sliced biltong, or cut it into crescents, spritz with lemon and serve as a crown (with a little mustard, maybe) on all your chesa nyama steaks and chops. It\u2019s brilliant with boerewors too, and potjie and chicken piri-piri and all that comes out of the African kitchen.<\/p>\n

Or take your avos on a global tour this World Avocado Month, serving it perhaps in a Mexican chicken bake, a French Vichyssoise or visit Italy with a lemony pea pasta.<\/p>\n

A winter bonus, of course, especially in this time of Covid-19, is that avocados are all about immune support. Did you know avos are high in copper, a source of fibre (5.3g fibre per 100g) and contain antioxidants?<\/p>\n

Copper is known to support immune system function. Fibre is essential for good gut health; around 65% of the immune system is housed in the gut, which regulates immunity and helps to protect against invading pathogens that cause disease. While antioxidants are powerful food components that maintain and regulate immune function, and avos contain the antioxidant nutrients lycopene and beta-carotene.<\/p>\n

So, plate, palate and physical well-being, the mighty avo ticks all the boxes!<\/strong><\/p>\n