Avocado pesto linguine
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.
Make the avocado pesto just before serving to prevent any discolouration.
Recipe and image courtesy of waitrose.com