RECIPES BY Rhiannon Lambert

Avocado Pesto Pasta

  • 15 MINS
  • 4 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential 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

Directions

  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!