Creamy avocado pesto pasta
An extremely yummy and fulfilling pasta made with a very healthy, lip smacking avocado pesto. A great option when you want a filling and light meal
Equipment
- Shallow cooking pot
Ingredients
- 500 g spaghetti or any pasta
- 2 ripe avocado roughly chopped
- ¼ cup walnuts roughly chopped
- ¼ cup basil leaves roughly chopped
- 2-3 cloves garlic
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp chili flakes
- ¼ cup parmesan cheese grated
- salt to taste
Optional topping
- ½ cup cherry tomatoes roasted
- feta cheese crumbled
Instructions
- Cook the spaghetti until completely done, drain and keep it aside. In the meanwhile, blitz together the avocados, walnuts, olive oil, garlic, basil leaves, chili flakes and salt
- Make sure you grind all these to a smooth paste - this is your avocado and walnuts pesto
- In a bowl, mix together the cooked pasta, cheese and the avocado pesto. Using tongs, mix well so that the pesto coats the spaghetti evenly
- Serve your creamy avocado pesto pasta warm, garnished with some more cheese, basil leaves, feta cheese and roasted cherry tomatoes (if using). Enjoy!
Notes
- You can also use pine nuts/almonds/cashews to make the pesto instead of the walnuts
- Mix the cheese in when the pasta is still hot, so that it can easily melt and combine with it
- To make the roasted tomatoes, rub some washed and pat dried cherry tomatoes with salt, pepper, olive oil and Italian seasonings. Pan roast them, until they start charring, and then remove from flame and serve
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres