Avocado pesto linguine

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


400g (14oz) dried linguine pasta
2 ripe Hass avocados
2 cloves garlic
Juice of ½ lemon
20g (¾oz) pack fresh flat-leaf parsley
80g (3oz) pack fresh basil
1 red chilli, deseeded and roughly chopped
2 tbsp olive oil
50g (2oz) freshly grated Castelli Italian hard cheese
25g (1oz) toasted pine nuts, to garnish


1 Cook the pasta according to pack instructions, then partially drain, leaving about 3 tablespoons of the cooking liquid. Cover the pan to keep the pasta warm.

2 Meanwhile, make the pesto: cut the avocados in half lengthways and discard the stone, then cut each half into 4 wedges and peel off the skin. Place the avocado, garlic, lemon juice, herbs, chilli, olive oil and half of the cheese in a food processor. Blend until smooth.

3 Stir the pesto into the pasta, then divide between 4 bowls. Serve immediately, sprinkled with the remaining cheese, pine nuts and freshly ground black pepper.

Top tip:

Make the avocado pesto just before serving to prevent any discolouration.

Recipe and image courtesy of


Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.