Sometimes you just want a bowl of pasta, and when you do, try this! Not only do you get your pasta fix but you’ll also feel like a total God / Goddess for making your own pesto – and, it’s darn easy!
2 large avocados 2 cloves garlic 2 tbsp (40g) pine nuts 3 large handfuls basil leaves 1 handful parsley Juice of ½ a lemon 3 tbsp olive oil 300g Wholemeal penne OR 250g Edamame & mung bean pasta* 3 large handfuls spinach Sea salt flakes and freshly ground pepper Dried chili flakes - to taste OPTIONAL: Chicken / tofu *see notes on ingredients, food prep and cooking
Equipment: Food processor
Preparation and Cooking
Bring half a pan of boiling water to the boil and cook pasta according to pack instructions
Whilst the pasta is cooking, prepare the pesto;
De-stoned and scoop the avocado flesh, garlic, pine nuts, basil, lemon juice, olive oil, salt and pepper into to a food processor.
Pulse on full speed until it forms a creamy paste, you might need to scrape down the sides mid-way through to get everything blitzed up evenly.
When the pasta’s ready, drain and add a handful of spinach mix until it starts to wilt. Pour over some more boiling water to wilt further and drain well.
Add the pesto to the pasta and stir so all that lovely pasta is nicely coated, if you wish to add protein - add your cooked source of protein in here and stir through till everything is mixed well and covered with pesto.
If you're serving from the pan, finish with dried chili flakes and a few basil leaves. Any leftovers can be eaten hot or cold – so make for a cracking packed lunch the next day!