SPAGHETTI WITH AVOCADO PESTO

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Serves 4

 

This is a lovely summery recipe and very easy to make, very healthy and only uses a few ingredients.  You can also vary the ingredients to suit your taste, you can substitute spinach or part of it for basil leaves if you prefer, however, spinach is extremely nutritious especially in it’s raw form.  Any herbs that you have to hand can also be substituted for the ones listed below.  So please feel free to experiment with any of the recipes posted on vegetarian media.  Once again our aim is to provide easy to prepare, nutritious meals without the long list of ingredients and also budget friendly!

METHOD:

 

250g spaghetti

2 cloves garlic

1 shallot (or 2-3 spring onions)

2 tbs olive oil

1 avocado

6-7 cherry tomatoes

100g baby spinach

1 red chilli (sliced)

himalayan pink salt

black pepper

few herbs i.e. mint leaves, basil leaves, coriander, parsley, chives or whatever you like.

 

METHOD:

 

Cook spaghetti in boiling water until al dente.

While spaghetti is cooking, put garlic, shallot, avocado, spinach, (reserve a few spinach leaves for garnish) salt, black pepper and olive oil in blender and blend.  Add a little more olive oil if necessary to make the pesto thinner. Check and adjust seasoning to your taste.

 

Drain spaghetti add blended pesto to spaghetti and mix well.  Add quartered cherry tomatoes and garnish with few spinach leaves and herbs and chilli if liked.

 

ENJOY!

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