The rich buttery flesh of the avocados makes an unusual but delicious pesto for this easy pasta dish
- 2 avocados
- 15g (½ oz) fresh basil leaves
- 2 garlic cloves
- 15ml (1tbsp) lemon juice
- 30ml (2tbsp) olive oil
- 300g (11oz) spaghetti
- 90g (3oz) fresh baby spinach
- 50g (2oz) 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.
Use a large pan for cooking spaghetti; the pasta needs to be able to move around in the water to cook properly.