Avocado Pesto Pasta with Sautéed Veg
Pesto is amazing, there is no denying it, unfortunately a lot of commercial pestos contain cheese, often not even vegetarian. A great way to get around that is by making your own; we often buy products like pesto and sauces because it’s what we are used to, but making pesto is incredibly simple and that way you have complete freedom to tweak the ingredients in order to get the perfect flavour for you. Using avocado adds creaminess and richness to the pesto, so you won’t miss the cheese. Although this recipe is relatively high in fat, this does make up an important part of your diet and the fat from avocados is actually good for you, perhaps just don’t eat them for breakfast, lunch and dinner…
If you give this recipe a try and like it, be sure to have a look at our Roasted Mediterranean Vegetable Pesto as well.
- 500 g pasta*
- 2 ripe avocados
- 60 g fresh basil
- 1/3 cup pine nuts
- 1/3 olive oil
- 1/2 garlic clove
- salt and pepper to taste
- 1 cup curly-leaf kale
- 1 large carrot
- 1 large leek
- fresh cherry tomatoes
- dusting of paprika
- sprinkle of pine nuts
- drizzle of olive oil
- To make the pesto, combine all of the ingredients in a food processor and pulse until the mixture is a smooth consistency. Set aside until ready to stir into the pasta.
- Finely chop the carrots, kale and leek and sauté in a large frying pan with a little oil.
- Meanwhile add the pasta to a pan of boiling water.
- When the pasta is cooked, drain and remove from the heat. Stir in the sautéed veg and the avocado pesto.
- Top with chopped cherry tomatoes, a dusting of paprika, sprinkle of pine nuts and a drizzle of olive oil.
- * Use gluten-free pasta to make this dish GF