Name: Avocado pesto spaghetti recipe
Yield: Serves: 2–4
Ingredients: 2 avocados; 15g (½ oz) fresh basil leaves; 2 garlic cloves; 15ml (1tbsp) lemon juice; 30ml (2tbsp) olive oil; 300g (11oz) spaghetti; 90g (3oz) fresh baby spinach; 50g (2oz) toasted pine nuts

By GoodtoKnow

published 20 July 19

The rich buttery flesh of the avocados makes an unusual but delicious pesto for this easy pasta dish

Ingredients

2 avocados
15g (½ oz) fresh basil leaves
2 garlic cloves
15ml (1tbsp) lemon juice
30ml (2tbsp) olive oil
300g (11oz) spaghetti
90g (3oz) fresh baby spinach
50g (2oz) toasted pine nuts

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Method

Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the basil, garlic cloves, lemon juice and olive oil and process until smooth.
Meanwhile, cook the spaghetti as directed on pack. Drain the spaghetti, and add the baby spinach. The heat from the pasta will wilt the spinach.
Add the avocado pesto and toss gently, then sprinkle over the pine nuts.

Top Tip for making Avocado pesto spaghetti

Use a large pan for cooking spaghetti; the pasta needs to be able to move around in the water to cook properly.

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