Pink and Green Salad

2 cups dried farfalle
juice of lemon
1 small fresh red chile, seeded and very finely chopped
4 tbsps chopped fresh basil
2 tbsps chopped fresh cilantro
4 tbsps extra virgin olive oil
1 tbsp mayonnaise
1 cups shelled cooked shrimp
1 avocado
salt and ground black pepper

1. Cook the pasta in a large saucepan of salted boiling water according to the package instructions.

2.Meanwhile, put the lemon juice and chile in a bowl with half the basil and cilantro and salt and pepper to taste. Whisk well to mix, then whisk in the oil and mayonnaise until thick. Add the shrimp and gently stir to coat in the dressing.

3. Drain the pasta into a colander; and rinse under cold running water until cold. Let drain and dry, shaking the colander occasionally.

4. Halve, pit and peel the avocado, then cut the flesh into neat dice. Add to the shrimp and dressing with the pasta, toss well to mix and taste for seasoning. Serve immediately, sprinkled with the remaining basil and cilantro.

Hint: This pasta salad can be made several hours ahead of time, without the avocado. Cover the bowl with plastic wrap and shill in the refrigerator. Prepare the avocado and add it to the salad just before serving or it will discolor.

     Serves 4.