Ingredients

The following ingredients have 4 Servings
  • 4.23 ounces avocado flesh (approx. 1 medium avocado)
  • 0.71 ounces fresh basil leaves (2 handfuls, finely chopped)
  • 3 tablespoons Parmigiano-Romano cheese (or similar, finely grated, ensure it's vegetarian)
  • 1 garlic clove (finely chopped)
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 6 tablespoons water (add gradually, see Instructions)
  • 1 teaspoon lemon juice
  • Sea salt and pepper to taste
  • 10.58 ounces raw pasta (enough for 4)

Instruction

  • Start by boiling the pasta (approx. 300 g, enough for 4) in salted water (al dente, according to packet instructions).In a small pan dry toast the pine nuts until golden brown stirring frequently. Remove from the pan right away (if you don't they'll become too brown) and set aside to cool for a couple of minutes.
  • Place the avocado flesh, oil, lemon juice and some of the water in the blender and puree.
  • Add the basil, garlic, cheese and pine nuts into the blender. Whiz until well combined but not completely smooth.  Top up with more water if needed (you can use pasta water), adjust the seasoning and serve.