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Avocado pesto pasta
Avocado pesto pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Effortless and tasty pesto pasta with a sprinkle of parmesan - a must-try for dinner!
Ingredients:
  • 250g pkt vine-ripened cherry tomatoes
  • 350g spaghetti
  • 250.00 ml basil leaves
  • 25g parmesan
  • ¼ cup (40g) pine nuts, toasted
  • 1 garlic clove, quartered
  • 80ml olive oil
  • 1 avocado, stoned, peeled, finely chopped
  • Finely grated parmesan, extra, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Arrange the tomatoes on the tray, drizzle with oil, and season with salt and pepper. Roast for about 15 minutes or until the tomatoes start to soften.
  • Boil the spaghetti in a large saucepan until al dente. Save 1/3 cup (80ml) of the cooking liquid before draining. Return the spaghetti to the pan.
  • In a food processor, finely chop basil, parmesan, pine nuts, and garlic. With the processor running, slowly pour in the oil until blended. Mix in avocado until just combined. Stir in reserved cooking liquid, add to pasta, and toss together.
  • Separate the spaghetti mixture and tomatoes into individual serving dishes, season to taste, and enjoy with an extra sprinkle of parmesan on top.

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