Pasta lovers will adore this recipe, which takes pine nuts, avocados and basil leaves, before combining it with linguine or spaghetti.
This dish is courtesy of Elen Rivas, who has teamed up with the animal welfare charity PETA, to promote vegetarianism this week.
If you're thinking of ditching the meat, then this scrumptious recipe is a great place to start.
- 500 g dried pasta (linguine or spelt spaghetti)
- 1 bunch basil leaves
- 50g pine nuts
- 2 ripe avocados, pitted and peeled
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 3 cloves garlic
- 125 ml olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Handful chopped sun-dried tomatoes or halved cherry tomatoes (optional)
Method1 In a large pot, bring water to a boil and add the pasta, before cooking according to the packet directions.
2 While this cooks, create the pesto by mixing the basil, pine nuts, avocados, lemon juice, garlic and olive oil in a food processor or blender. Season generously with salt and pepper.
3 Drain the pasta. In a large serving bowl, toss the pesto with the hot, freshly cooked pasta and garnish each serving with a basil lead. For extra colour and flavour, top with sun-dried or cherry tomatoes.
Prep Time10 minutes
Cook Time10 minutes
Nutrition InformationServes 2
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