Name: Avocado pesto pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram spaghetti; 3/4 cup semi-dried tomatoes, chopped; shaved parmesan, to serve; toasted pine nuts, to serve; fresh basil leaves, to serve; Avocado pesto; 1 cup firmly packed fresh basil leaves; 1 avocado, stone removed, flesh chopped; 1/2 cup finely grated parmesan; 1/2 cup cream; 2 tablespoon pine nuts, toasted; 1/2 lemon, juice; 1 tablespoon olive oil; 2 garlic cloves, chopped

Avocado pesto pasta

Heart-healthy avocado and a touch of olive oil adds a healthful twist on a traditional Italian classic. This creamy avocado pesto pasta is indulgent without being overly rich.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

375 gram spaghetti

3/4 cup semi-dried tomatoes, chopped

shaved parmesan, to serve

toasted pine nuts, to serve

fresh basil leaves, to serve

Avocado pesto

1 cup firmly packed fresh basil leaves

1 avocado, stone removed, flesh chopped

1/2 cup finely grated parmesan

1/2 cup cream

2 tablespoon pine nuts, toasted

1/2 lemon, juice

1 tablespoon olive oil

2 garlic cloves, chopped

Method

1.Cook pasta in a large saucepan of boiling, salted water for 8-10 minutes, according to packet instructions. Drain well. Retum to pan.

2.AVOCADO PESTO: Combine all the ingredients in a food processor. Process until smooth. Season to taste.

3.Toss pesto and tomatoes through the hot pasta. Serve pasta topped with shaved parmesan, pine nuts and fresh basil leaves.

You can serve this sauce with another pasta of your choice. Store any leftover pasta in an airtight container in the fridge for up to 1 week. If you want, add some shredded cooked chicken to the pasta along with the pesto and tomatoes.
Note

Woman's Weekly Food