• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 2
    OK

    Avocado 'Pesto' with Linguine

    Avocado 'Pesto' with Linguine is bound to be a new favorite. Avocados creamy texture works brilliantly as a substitute for olive oil in classic pesto and this spring twist combines savory pistachios with uplifting mint and nutty Parmesan, making a pile of linguine far too easy to demolish.


    Ingredients
    For the 'Avo' pesto
    2
    ounces
    pistachio kernels
    1/2
    garlic clove, finely chopped
    1
    medium ripe avocado
    *
    juice of 1/2 lemon, plus extra wedges to serve
    2
    ounces
    Pecorino or Parmesan cheese, finely grated plus extra to serve
    2
    ounces
    picked mint leaves, plus extra to serve
    *
    Sea salt and freshly ground black pepper
    For the Pasta
    6
    ounces
    linguine
    4
    ounces
    frozen peas
    1
    zucchini, coarsely grated
    Directions
    Preheat oven to 400F. First make pesto. Spread the pistachios out on a large baking tray. Bake in the oven for 4-5 minutes until toasted. Leave to cool.
    Add the cooled nuts to a food-processor along with the garlic. Roughly chop the avocado flesh. Add this to the food-processor, along with the lemon juice, grated cheese and mint leaves and 2 tablespoons of cold water.
    Add a good pinch of salt and pepper. Pulse to make a chunky, pesto-like consistency - add a little more water, if needed, or lemon juice to taste.
    Next cook the pasta in boiling, salted water until al dente. Add the peas to the pan for the last minute of cooking time.
    Drain well, reserving a couple of tablespoons of the cooking water and return to the pan. Add the grated zucchini and pesto, along with the reserved water to loosen. Toss together. Serve with grated cheese and mint leaves.
    Reprinted With Permission From The Goodness of Avocado: 40 Delicious Health-Boosting Recipes

    The base number of servings for this recipe is 2
    OK

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