This pasta recipe looks basic, but it has an authentic Italian flavour. Avocado is a subtle addition to the pesto, while the dish is lifted by the chilli and lemon. Best enjoyed al fresco.
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
Method
- 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.