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Spaghetti with avocado pesto

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Ingredients for 2 servings:

  • 180g spaghetti
  • 1 avocado(s), ripe
  • 1 garlic clove(s)
  • 1 tbsp lemon juice
  • 1 handful of basil
  • 40 ml olive oil
  • n. B. Salt
  • n. B. Pfeffer
  • 125 g cherry tomatoes, halved
  • 1 chili pepper(s), finely chopped
  • e.g. coriander for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Vegetarian, easy and quick

Cook the spaghetti in well-salted water according to the package instructions. Meanwhile, puree the avocado with the garlic, lemon juice, basil, and olive oil in a blender and season with salt and pepper to taste. Mix the drained pasta with the avocado pesto, halved tomatoes, and chili pieces. Optionally, garnish with some cilantro and basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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