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Avo, spinach & pesto spaghetti

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

avocado basil pesto spaghetti_0351.jpg

 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
To cook pasta:

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


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

To make pesto:

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.


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


Stir through parmesan.


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


Add spaghetti, reserved pasta water and pesto to pan.


Gently toss over heat until just combined.


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

Nutrition Facts

Serving Size 4

Servings 4