Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 375grams dried spaghetti
- 1 bunch basil, leaves picked
- 60grams Woolworths baby spinach leaves
- 2 cloves garlic, chopped
- 1 lemon, zested, juiced
- 1/2 cup walnuts, toasted
- 1/2 cup extra virgin olive oil
- 1 avocado, cut into quarters, thinly sliced
Nutrition per serving
3200kJ / 768Cal
3200 Kilojoules or 768 Calories
37% of daily energy intake*
Protein
14.4grams
Fat
46.2grams
Carbs
71.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A little birdy told us it's just eight ingredients between you and a great time, with this bright, veggie-filled avocado and basil pesto spaghetti. Top with extra parmesan for extra deliciousness.
Method
Step 1 of 3
Bring a large saucepan of water to the boil. Add pasta and cook for 10 minutes or until tender. Drain.
Step 2 of 3
Place half of the basil and half of the spinach in a food processor. Add garlic, lemon zest, lemon juice and 1/4 cup walnuts. Process until finely chopped. Add oil. Process until almost smooth. Season with freshly cracked black pepper.
Step 3 of 3
Transfer pasta to a large frying pan over low heat. Add three-quarters of the pesto and toss for 2 minutes or until heated through and well coated. Remove from heat. Top with avocado, and remaining basil and spinach. Drizzle with remaining pesto. Sprinkle with remaining walnuts. Serve.
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