Nothing says satisfaction like a great big bowl of fresh pasta. This avocado, spinach & basil pesto pasta dinner is sure to hit the spot.
Pasta
Ingredients
400g spaghetti
Method
Cook spaghetti in a large saucepan of boiling water, following packet directions
Drain spaghetti reserving 1/4 cup cooking water and set pasta aside
Pesto
Ingredients
1 tbs olive oil
200g grape tomatoes, halved lengthways
Avocado, spinach & basil pesto
75g baby spinach leaves
2 ripe avocados, halved and deseeded
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed
1 cups basil leaves + extra to serve
1/3 cup pine nuts, toasted
1/4 cup grated parmesan + extra to serve
Salt & pepper, to season
Method
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
