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Advocado Pesto Spaghetti

Pasta and Advocado


  • Use a large pan for cooking spaghetti; the pasta needs to be able to move around in the water to cook properly. 
  • 2 avocados 
  • 15g (½ oz) fresh basil leaves 
  • 2 garlic cloves 
  • 15ml (1tbsp) lemon juice 
  • 30ml (2tbsp) olive oil 
  • 300g (11oz) spaghetti 
  • 90g (3oz) fresh baby spinach 
  • 50g (2oz) toasted pine nuts 


  • Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the basil, garlic cloves, lemon juice and olive oil and process until smooth. 
  • Meanwhile, cook the spaghetti as directed on pack. Drain the spaghetti, and add the baby spinach. The heat from the pasta will wilt the spinach. 
  • Add the avocado pesto and toss gently, then sprinkle over the pine nuts. 

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