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Creamy Avocado Pesto Pasta!

Published Monday, 01 February, 2016 by Kat

A healthy, creamy pasta dish with cherry tomatoes / Serves: 2

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Ingredients

  • A big handful of fresh basil leaves
  • zest and juice of 1 lemon
  • a small handful of pinenuts
  • 2 large avocados
  • a tablespoon of olive oil
  • a garlic clove
  • small handful of grated parmesan
  • salt and pepper to taste
  • 6 cherry tomatoes per person (or however many you want)
  • your favourite pasta shape (I suggest spaghetti!)

Method

1. If you don't have a food processor, now chop your basil and garlic up very finely and mash your avocado with a fork. Then mix this together with the parmesan, olive oil, salt and pepper, pinenuts and lemon juice.

1. start heating up water for ur spaghetti and keep an eye on it so you can add your pasta when it is boiling.

2. If you do have a food processor, add everything from step 1 into it now and blend till smooth.

3. Take another small handful of pinenuts and put them in a saucepan (no oil) and toast for 1 min approx. put to one side.

4. Put some oil in the pan and then fry the tomatoes until they are just a little bit blackened,

drain spaghetti, stir through the avocado pesto. top with the tomatoes and toasted pinenuts and more grated parmesan.

Comments

  • Emma 2 years ago

    Very tasty and easy to make! Would recomended tasting the pesto when adding the lemon.

  • Allope 3 years ago

    Then use Soy but I am looking forward to making this

  • Anand Sharma 3 years ago

    Looks delicious! As a student myself, I am constantly on the look-out for delicious but easy-to-make recipes. I have some of my favourite spaghetti and Go cheese left over from last week and now I know what I am going to do with it. Can’t wait to try this recipe!

  • Carlton Ricard 3 years ago

    Parmesan is not vegetarian.

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