- The extra virgin olive oil helps to make the pesto sauce extra smooth, but you can sub it out for pasta water if you want a slightly healthier version.
- Simply use gluten-free pasta to make this gluten-free!
- You can also reduce the cost by switching pine-nuts for walnuts or sunflower seeds, or simply use any nuts or seeds you already have at the back of your kitchen cupboards.
Avocado Pesto Pasta 🥑 Our new cookbook ONE POT VEGAN is out now 👉 sovegan.co/onepvPosted by So Vegan on Monday, 17 August 2020
- 400g pasta / 14.1oz (we use rigatoni)
- salt and pepper
- 150g / 5.3oz frozen peas
- 300g / 10.6oz cherry tomatoes
- olive oil
- 2 avocado
- 2 garlic cloves
- 30g / 1oz fresh basil
- 100g / 3.5oz spinach
- 4 tbsp pine nuts
- 1/2 tsp chilli flakes, plus extra for topping
- 6 tbsp extra virgin olive oil
- 2 lemons
- Preheat the oven to 180°C fan / 200°F fan-assisted.
- Cook the pasta in salted boiling water. As soon as it’s almost al dente, add the frozen peas and boil for a minute, then drain.
- Meanwhile add the cherry tomatoes to a roasting tray, season with salt and pepper and drizzle over a splash of olive oil. Mix, then roast for 8 minutes.
- Slice the avocados in half, remove the stone and scoop out the flesh. Peel the garlic cloves. Add both to a food processor, along with the fresh basil (discard the stalks), spinach, pine nuts, chilli flakes, 1/2 tsp of salt, a large pinch of pepper and the extra virgin olive oil. Finally add the zest from one of the lemons and the juice from both, then process into a smooth pesto sauce.
- Add the pesto to the drained pasta and peas, followed by the roasted cherry tomatoes. Stir the pesto into the pasta, then serve with extra chilli flakes
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