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Avocado pesto pasta

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Keep dinner simple and delicious with our avocado pesto pasta. It’s ready in just 25 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
A bowl of avocado pesto pasta with cooked cherry tomatoes

Ingredients

  • 250g pkt vine-ripened cherry tomatoes
  • 1 tbs olive oil
  • 350g spaghetti
  • 1 cup basil leaves
  • 1/3 cup (25g) finely grated parmesan
  • 1/4 cup (40g) pine nuts, toasted
  • 1 garlic clove, quartered
  • 1/3 cup (80ml) olive oil, extra
  • 1 avocado, stoned, peeled, finely chopped
  • Finely grated parmesan, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on the lined tray and drizzle with oil. Season. Roast for 15 mins or until tomatoes begin to collapse.

  2. Step 2

    Meanwhile, cook the spaghetti in a large saucepan of boiling water until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the spaghetti to the pan.

  3. Step 3

    Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the avocado and blend until just combined. Stir in the reserved cooking liquid. Add to the pasta and toss to combine.

  4. Step 4

    Divide the spaghetti mixture and tomatoes among serving dishes. Season. Serve with extra parmesan.

    Avocado pesto pasta

    Avocado pesto pasta
    • Serves4
    • Cook time15 minutes
    • Prep time10 minutes
    Ingredients
    • 250g pkt vine-ripened cherry tomatoes
    • 1 tbs olive oil
    • 350g spaghetti
    • 1 cup basil leaves
    • 1/3 cup (25g) finely grated parmesan
    • 1/4 cup (40g) pine nuts, toasted
    • 1 garlic clove, quartered
    • 1/3 cup (80ml) olive oil, extra
    • 1 avocado, stoned, peeled, finely chopped
    • Finely grated parmesan, extra, to serve
      Description

      Keep dinner simple and delicious with our avocado pesto pasta. It’s ready in just 25 minutes.

      Method

      1. Step 1

        Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on the lined tray and drizzle with oil. Season. Roast for 15 mins or until tomatoes begin to collapse.

      2. Step 2

        Meanwhile, cook the spaghetti in a large saucepan of boiling water until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the spaghetti to the pan.

      3. Step 3

        Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the avocado and blend until just combined. Stir in the reserved cooking liquid. Add to the pasta and toss to combine.

      4. Step 4

        Divide the spaghetti mixture and tomatoes among serving dishes. Season. Serve with extra parmesan.