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Spaghetti with avocado pesto

Name: Spaghetti with avocado pesto
Prep time: 6 min
Cook time: 11 min
Total time: 17 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 450g spaghetti; 1 under-ripe avocado; Juice of ½ lemon; 15g packet fresh basil, roughly torn; 1 garlic clove, roughly chopped; 6 tbsp olive oil; 1 red chilli, deseeded and very finely chopped; 40g fresh (vegetarian) Parmesan, grated, plus shavings to serve

Published: 30 Jun 05
Updated: 18 Mar 24

Spaghetti with avocado pesto is simple and delicious. A quick and cheap recipe to whip up midweek – best enjoyed al fresco.

Easy
July 2005

Test kitchen approved

Serves 4
20 min

Spaghetti with avocado pesto is simple and delicious. A quick and cheap recipe to whip up midweek – best enjoyed al fresco.

Vegetarian recipes

Nutrition: per serving

Calories: 674kcals
Fat: 31.5g (6.4g saturated)
Protein: 18.1g
Carbohydrates: 84.8g (4.2g sugars)
Salt: 0.2g

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Ingredients

450g spaghetti
1 under-ripe avocado
Juice of ½ lemon
15g packet fresh basil, roughly torn
1 garlic clove, roughly chopped
6 tbsp olive oil
1 red chilli, deseeded and very finely chopped
40g fresh (vegetarian) Parmesan, grated, plus shavings to serve

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Method

Bring a large pan of water to the boil. Add a good pinch of salt and the spaghetti and cook according to packet instructions until al dente.
Meanwhile, make the avocado pesto. Halve and stone the avocado, scoop out the flesh and put into a food processor. Add the lemon juice, torn basil, chopped garlic and olive oil and pulse briefly to make a rough-textured pesto-like sauce. Stir in the finely chopped red chilli and grated Parmesan, then season to taste.
Drain the spaghetti, stir in the pesto and check the seasoning. Divide between 4 warm bowls and top with Parmesan shavings to serve.