This dish is the perfect way to use up over-ripe avocados. The sort that are past their best but remain just are green enough to warrant saving. It is also super fast and easy to make.
This is also one of the recipes (possibly my favourite) that I am sharing this week in my Marie Claire Instagram takeover this week.
I first stumbled upon the avocado and pasta combo during a late night post-pub, fridge raid when the remains of a tub of homemade guacamole made it into a cold pasta salad. I remembered being impressed how the smooth avocado worked almost remarkably like mayo. Adding a pleasing richness and mellow flavour to the garlic-spiked mountain of carby goodness. It gives the same indulgent, creamy, texture that makes it feel far more indulgent than it actually is.
As you most likely know, avocado is a powerhouse of vitamins and beneficial fats so, I am giving myself a tap on the back for making my pasta supper not only damn delicious, but also super healthy too.
Because the avocado is delicate in taste, a generous amount of herbs, garlic, lemon and possibly ever chilli (if you are so inclined) are a must, to give the pesto oomph. If you fancy mixing it up, a mixture of basil and parley is nice, or parsley and rocket work too.
Here I have also use a wholegrain spelt spaghetti as the vehicle for the pesto. I love spelt, it is a wonderful grain and good alternative to wheat. Although not being gluten free (it is distantly related to wheat) it is far easier to digest. However, if you prefer, by all means opt for a gluten free, or wholegrain alternative.
Avocado Pesto Spaghetti Recipe
I often make a double batch of the pesto and keep it in the fridge ahead of time for open sandwiches or to dip with crudites. It is best to eat the pesto within 24 hours, otherwise the oxidised avocado starts to discolour.
- 1 ripe avocado
- a large handful parsley
- 1 heaped tablespoon crushed walnuts, plus a few extra to garnish
- 1 large clove garlic
- 4 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- a pinch of chilli flakes (optional)
- sea salt and freshly ground black pepper
- 150g spaghetti, of choice
- a large handful of fresh rocket
Fill a large saucepan with water and place it on the hob over a high heat. Bring to the boil and add a good couple of pinches of salt. Once the water is at a rolling boil, add the pasta to the pan and cook according to packet instruction.
Meanwhile, place the avocado in a mini blender, or nutribullet with the parsley, walnuts, garlic, lemon, olive oil and chilli flakes (if using) Add a big pinch of salt and blend on a high speed until well combined. If need be add an extra glug of olive oil to get the mixture to whip into a smooth creamy texture.
Taste and adjust the flavour if need be. Add a little more salt, a good grinding of pepper and perhaps some more lemon juice.
Once the pasta is cooked, save 1/3 cup of the water and drain away to rest. Place the pasta back into the saucepan with the pesto and half the cooking water. Mix well ,adding as much of the cooking water that is needed to lubricate the sauce. Season with sea salt and pepper. Finally stir through the handful of rocket and divide the pasta between two bowls.
Finish with a sprinkling of walnuts and a final drizzle of olive oil and dig in, before it gets cold.