Avocado and Pesto Spaghetti…


  • 2 avocados
  • 15g of fresh basil leaves
  • 2 garlic cloves
  • 15ml (1tbsp) lemon juice
  • 30ml (2tbsp) olive oil
  • 300g (11oz) spaghetti
  • 90g of fresh baby spinach (1/2 of 180g pack).
  • 50g toasted pine nuts

Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the basil, garlic cloves, lemon juice and olive oil and process until smooth. Meanwhile, cook the spaghetti as directed on pack. Drain the spaghetti, and add the baby spinach. The heat from the pasta will wilt the spinach. Add the avocado pesto and toss gently, then sprinkle over the pine nuts.


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