Pesto & Avocado Spaghetti

Pesto & Avocado Spaghetti

By Steve Robinson

Pesto & Avocado Spaghetti

Ingredients:

  • 250g pack cherry tomatoes
  • 1 tbsp olive oil
  • 1 packet of Otway Pasta Company spaghetti
  • 1 cup basil leaves
  • 1/3 cup finely grated parmesan
  • ¼ cup pine nuts, toasted
  • 1 garlic clove, quartered
  • 1/3 cup (80ml) olive oil, extra
  • 1 avocado, stoned, peeled, finely chopped
  • Finely grated parmesan, extra, to serve

Instructions:

  • Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on the lined tray and drizzle with oil. Season. Roast for 15 mins or until tomatoes begin to collapse.
  • Meanwhile, cook the Otway Pasta spaghetti in a large saucepan of boiling water until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the spaghetti to the pan.
  • Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add avocado and blend until just combined. Stir in the reserved cooking liquid. Add to the pasta and toss to combine.
  • Divide the spaghetti mixture and tomatoes among serving dishes. Season. Serve with extra parmesan.