Pesto & Avocado Spaghetti
Creamy, vibrant, and packed with fresh flavour, Pesto & Avocado Spaghetti is a deliciously modern take on a pasta night favourite. Roasted cherry tomatoes bring a juicy sweetness, while Otway Pasta Company’s spaghetti provides the perfect base for a velvety pesto made with basil, toasted pine nuts, and ripe avocado.
Blended until smooth and enriched with parmesan, this avocado pesto clings to every strand, delivering a rich yet refreshing finish. A final sprinkle of cheese and a twist of cracked pepper elevate the dish, making it as comforting as it is wholesome. Perfect for a quick midweek meal or an easy entertaining option, this vegetarian recipe is sure to become a go-to classic.
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.
