Avocado pesto pasta

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

4

10m

15m

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

Method

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.

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.

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. 

STEP 4

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

 

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.