Serves 4

Spaghetti with avocado pesto recipe

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Ready in 20 minutes

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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1. 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.
2. 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.
3. Drain the spaghetti, stir in the pesto and check the seasoning. Divide between 4 warm bowls and top with Parmesan shavings to serve.

Nutritional info

Per serving: 674kcals, 31.5g fat (6.4g saturated), 18.1g protein, 84.8g carbs, 4.2g sugar, 0.2g salt

Chef's tip

For the best pesto, use a slightly under-ripe avocado, as it gives a chunkier texture.

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