FvF Cooks Team Lunch: Avocado Bruschetta & Prawn Pasta - Friends of Friends / Freunde von Freunden (FvF)

FvF Cooks Team Lunch: Avocado Bruschetta & Prawn Pasta


Individual and inspiring stories of creatives make up the meat of Freunde von Freunden’s online magazine. Yet already we’ve found other motifs that circulate throughout our interviews: good design, green gardens and not least of all, delicious food. More often than not in our interviews cakes are baked, snacks are served and favorite recipes come to life. Creating the FvF Cooks series has emerging for a while now, and with the opening of the FvF Apartment, we’ve at last been able to personally make it a reality.

FvF Cooks lets our guests and friends share their loves for food and cooking. Here in our Berlin office, we too can now come together away from our computer screens and gather in the 2nd floor apartment to dedicate some time in the beautiful kitchen, generously supported by partners allyouneed.com, Miele, WMF, NEW TENDENCY, Vöslauer and KPM. Our first FvF team lunch was prepared by MoreSleep’s Katie and FvF’s Zsuzsi, who together prepared avocado toast to start and a delightfully-colored seafood dish with fresh prawns and linguine pasta. Here you’ll find our step-by-step healthy recipe. Please join our meal from home!

FvF’s Prawn Pasta Recipe:

Ingredients for 4 People

  • 4 garlic cloves, pressed or finely chopped
  • 2 lemons, zested and juiced
  • 12 cherry tomatoes cut in half
  • Olive oil
  • 1/2 bunch of basil
  • Salt and freshly ground black pepper
  • 400 g medium prawns (peeled, deveined and butterflied)
  • 1/4 onion
  • 400 g linguine
  • 2-3 tablespoons butter
  • 35 g pine nuts
  • Parmesan
  • Arugula


Combine garlic, lemon zest and juice of 1 lemon, olive oil, half of the basil, salt and pepper and prawns in a bowl and set aside to marinate.

Heat a pan and lightly toast the pine nuts until they turn golden brown and become fragrant. Set aside.

Add the linguine to boiling water and cook until it is al dente: 1 minute less than instructed on the packet. Reserve some of the boiled pasta water in case the sauce is too thick.

While the linguine is cooking, heat a pan to high heat and add a dash of olive oil. Remove the prawns from their marinade and add them to the hot skillet. Cook until they turn pink and start to caramelize – add a hint of onion for extra flavor. Finally, add the marinade leftover from the bowl.

Continue to cook a few minutes more and then add 1/2 cup pasta water.

Continue cooking until the sauce reduces by half. Add the zest and juice of the remaining lemon and butter and stir to combine. Add the halved cherry tomatoes.

Season with salt and pepper to taste.

Add the pasta and toss to combine with the sauce. Serve immediately on warmed plates. Add pine nuts, then some arugula and parmesan on top of each serving.

FvF’s Smashed Avocado Bruschetta

Ingredients for 4 People

  • Loaf of sourdough bread – 4 slices
  • 2 avocados
  • 1 lemon
  • 2 cloves of garlic
  • 8 cherry tomatoes
  • Salt & pepper
  • Crushed chilli flakes
  • Olive oil


Open and remove the avocados from their peels, then slice roughly into a bowl.

Add the lemon, salt, pepper and crushed chilli to the avocados. Mix together and put to one side.

Lightly grill or toast the slices of bread until crispy and browned.

Meanwhile, peel garlic and chop the tomatoes in half.

Place toast on a flat board and gently rub the garlic and tomato onto its top side.

Generously spread the smashed avocado on toast, drizzle with olive oil and serve.


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