Avocado Pesto Pasta

We are big fans of the ol' avocado which is why you get them weekly and always will because in our climate we are lucky enough to have them all year round. We and love to eat avo for breakfast, lunch and now with this little recipe, dinner. We have paired this with our other love, pasta so you can't really go wrong. A super easy lunch or dinner recipe that is full of healthy fats, phyto-chemical's and antioxidants to keep you happy, healthy and fed. Let us know if you make this and any exciting additions you feel inspired to add. 

 

PESTO 

1 x Ripe Avocado 

2 TBLS water 

1.5 cup fresh basil 

6 cloves organic garlic, roughly chopped 

1/2 cup cashews, soaked 

2 TBLS lemon juice 

Salt & Pepper to taste 

 

PASTA

360 grams pasta of your choice 

6 organic garlic cloves 

1 TBLS olive oil

250g tomatoes, quartered

2 TBLS pine nuts 

Vegan Fetta/Fetta Cheese to top

 

METHOD

1. Cook pasta as per packet instructions

2. Slice garlic into thin slices and fry in olive oil until golden and crispy. Remove garlic from pan. I’m same pan add your tomatoes and cook for 2-3 minutes until soft. Add salt to taste. Set both aside.

3. Make pesto by combining all pesto ingredients in a blender or food processor. Blend until smooth and spreadable.

4. Add pesto to the pasta, toss to combine. Drizzle with olive oil and top with tomatoes, pine nuts, fetta cheese and crispy garlic slices. Enjoy!