Avocado Pesto Pasta
The new pesto pasta! This green recipe is packed full of veggies. It’s the perfect lunch for a summers day and makes a great side at a BBQ.
SERVES 4
PREP TIME 10
COOKS TIME 12 MINUTES
DIFFICULTY EASY
Ingredients
2 avocados
2 cloves garlic
2 tbsp (40g) pine nuts
2 large handfuls basil leaves
1 handful parsley
Juice ½ lemon
3 tbsp olive oil
300g Wholemeal penne
Handful spinach
Salt & Pepper
Dried chilli flakes
Method
1.
Half fill a saucepan with water and bring to the boil. Cook pasta according to pack instructions.
2.
In the meantime, prepare the pesto. Add the avocados, garlic, pine nuts, basil, lemon juice, olive oil and salt and pepper to a food processor. Pulse on full speed until it forms a creamy paste, scraping down the sides mid-way through, if needed.
3.
When the pasta is cooked, after about 10 minutes, drain and mix with a handful of spinach until it starts to wilt. Pour over some more boiling water to wilt further, and drain well.
4.
Add the pesto to the pasta, stirring to coat. Season with pepper and dried chilli flakes and sprinkle over some pine nuts and chopped parsley. Enjoy warm, or as a pasta salad in your lunch box!
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