Lunch

Avo, spinach & pesto spaghetti

avocado basil pesto spaghetti_0351.jpg
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 15 minutes
  •       

Ingredients

400g spaghetti
1 tbs olive oil
200g grape tomatoes, halved lengthways
Avocado, spinach & basil pesto
75g baby spinach leaves
2 ripe avocados, halved and deseeded
¼ cup lemon juice
¼ cup olive oil
1 garlic clove, crushed
1 cups basil leaves + extra to serve
1/3 cup pine nuts, toasted
¼ cup grated parmesan + extra to serve
Salt & pepper, to season

Method

To cook pasta:
1

Cook spaghetti in a large saucepan of boiling water, following packet directions

2

Drain spaghetti reserving ¼ cup cooking water and set pasta aside.

To make pesto:
3

Meanwhile, to make the pesto, place spinach into a medium heatproof bowl. Pour over boiling water, toss until leaves wilt. Drain well and squeeze spinach dry.

4

Scoop avocado flesh into a food processor and add spinach, lemon juice, oil, garlic, basil and toasted pine nuts. Process until smooth.

5

Stir through parmesan.

6

Heat olive oil in the saucepan over medium heat; add tomatoes and cook, tossing, until hot.

7

Add spaghetti, reserved pasta water and pesto to pan.

8

Gently toss over heat until just combined.

9

Place in a large serving bowl and sprinkle with extra basil leaves, grated parmesan and season to taste.

Ingredients

 400g spaghetti
 1 tbs olive oil
 200g grape tomatoes, halved lengthways
 Avocado, spinach & basil pesto
 75g baby spinach leaves
 2 ripe avocados, halved and deseeded
 ¼ cup lemon juice
 ¼ cup olive oil
 1 garlic clove, crushed
 1 cups basil leaves + extra to serve
 1/3 cup pine nuts, toasted
 ¼ cup grated parmesan + extra to serve
 Salt & pepper, to season

Directions

To cook pasta:
1

Cook spaghetti in a large saucepan of boiling water, following packet directions

2

Drain spaghetti reserving ¼ cup cooking water and set pasta aside.

To make pesto:
3

Meanwhile, to make the pesto, place spinach into a medium heatproof bowl. Pour over boiling water, toss until leaves wilt. Drain well and squeeze spinach dry.

4

Scoop avocado flesh into a food processor and add spinach, lemon juice, oil, garlic, basil and toasted pine nuts. Process until smooth.

5

Stir through parmesan.

6

Heat olive oil in the saucepan over medium heat; add tomatoes and cook, tossing, until hot.

7

Add spaghetti, reserved pasta water and pesto to pan.

8

Gently toss over heat until just combined.

9

Place in a large serving bowl and sprinkle with extra basil leaves, grated parmesan and season to taste.

Avo, spinach & pesto spaghetti

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