Avocado pesto with linguine
Food writer Lucy Jessop shares a totally tasty, totally Instagram-worthy avocado pasta recipes for your pre-ride carb up
Ingredients (serves 2)
- 150g linguine
- 100g frozen peas
- 1 courgette, coarsely grated
For the avocado pesto
- 50g pistachio kernels
- ½ garlic clove, finely chopped
- 1 medium ripe avocado
- Juice of ½ lemon, plus extra wedges to serve
- 50g pecorino or parmesan cheese, finely grated, plus extra to serve
- 40g picked mint leaves, plus extra to serve
- Sea salt and freshly ground black pepper
- Preheat the oven to 200°C/fan 180°C/gas mark 6. First make the 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 toa 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 courgette and pesto, along with the reserved water to loosen. Toss together. Serve with grated cheese and mint leaves.
Whether you like it smooth, smashed, chunked or whole, author and foodie expert Lucy Jessop shows you how to add green goodness into every meal. Get her new book to discover everything avo-related, from fuel-up pastas and healthy bakes to energy bites. The Goodness of Avocado by Lucy Jessop (Kyle Books, RRP £9.99).