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Wholewheat spaghetti with avocado pesto
Wholewheat spaghetti with avocado pesto: a creamy pasta dish with avocado, basil, pine nuts, garlic and olive oil – quick to make and pleasantly hearty.
Cook the wholewheat spaghetti in plenty of salted water until al dente, saving a little of the pasta water before draining.
Toast the pine nuts in a dry frying pan until golden brown and leave to cool briefly.
Put the avocado in a blender or food processor with the basil, garlic, olive oil, lemon juice and toasted pine nuts. Season with salt and pepper.
Blend everything into a creamy pesto and, if needed, loosen it with a little pasta water until the sauce clings well.
Toss the hot wholewheat spaghetti thoroughly with the avocado pesto so everything is evenly coated.
Serve immediately, finished with freshly ground pepper if you like. Don't reheat over a high heat, so the flavour and colour stay fresh.
Good to know
When it needs to be quick, this pasta dish is often just right. Creamy, fresh and without a heavy sauce. What I like best is how uncomplicated it is to get on the table.
Swaps
Pine nuts → walnuts (also provide omega-3 fatty acids; tree nuts); wholewheat spaghetti → chickpea pasta (also provides protein and fibre); basil → parsley (provides vitamin K); olive oil → avocado oil (milder flavour, also mainly monounsaturated fatty acids)
Allergens
Contains pine nuts, which some people with nut or seed allergies need to avoid. Usually fine for children if the garlic is kept mild, and no concerns in pregnancy as long as everything is fresh and prepared with good kitchen hygiene. Contains: gluten.
