James's Linguine Avocado Mozzarella Rosemary
1 lb Linguine
2 x Ripe tomatoes, seeded and chopped
2 tbl Olive oil
1/2 cup Butter
3 x Garlic cloves, (up to 4)
4 x Springs fresh rosemary, leaves removed from stems
1 x Veg bouillon cube, crushed
1/2 lrg , ripe avocado, peeled and cut into bite-sized pieces
1/2 lb Cubed Mozzarella
Method :
Saute tomatoes in olive oil for 5 min. Set aside. At the same time, melt butter
in a separate pan. Add garlic and whole rosemary leaves and cook 5 min.; add
crushed bouillon cube and cook until dissolved; set aside.
Meanwhile, cook the pasta too and toss when cooked with the tomatoes, rosemary
sauce, avocado and Mozzarella.