Pineapple not-so-fried rice
Meatless Monday, Chloe Coscarelli, Chloe's Kitchen, pineapple, rice, pineapple not-so-fried rice

Avocado Pesto Pasta

Recipes | February 25, 2016 | By

Avocado Pesto Pasta
Serves 4
Write a review
Print
Ingredients
  1. 450g linguine
  2. 1 bunch fresh basil (reserve some leaves for garnish)
  3. ½ cup (115g) pine nuts
  4. 2 avocados, pitted and peeled
  5. 2 tablespoons lemon juice
  6. 3 cloves garlic
  7. ½ cup (115ml) olive oil
  8. Sea salt
  9. Freshly ground black pepper
  10. 1 cup (225g) halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Instructions
  1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth.
  3. Season generously with salt and pepper.
  4. Toss the pasta with pesto. For an extra touch of colour and flavour, top the pasta with cherry or sun-dried tomatoes. Divide the pasta among serving bowls and garnish each serving with a basil leaf.
  5. Recipe from Chloe's Kitchen by Chloe Coscarelli.
  6. Picture by Miki Duisterhof
Green Monday http://greenmonday.co.za/wordpress/