Avocado, tomatoes and ricotta cheese: Scoop out the pulp of 1/2 avocado, whisk with olive oil, salt and chilli powder.
Peel the other half of the avocado, cut into batonnets (small sticks), and season with olive oil and salt.
Wash the tomatoes, then cut a cross-shaped incision into the tomatoes before parboiling, peeling and cutting into hollowed-out petals.
Flavour the ricotta cheese with salt, olive oil, and grated lime peel and juice.
Making the dish: cook the pasta in plenty of boiling salted water, drain when ‘al dente’, and mix with the avocado puree.
Add the tomato petals and avocado batonnets.
Transfer the pasta to plates and finish off with ricotta and chilli powder.