Spaghetti with Avocado Pesto *Gluten & Dairy Free*

When you want a quick, easy, filling & summery supper!

 

Serves 2

 

Ingredients:

  • 200g spaghetti (I use gluten-free rice spaghetti)
  • 1 ripe avocado
  • Juice of half a lemon
  • 1 grated garlic clove
  • salt & pepper
  • Handful of rocket leaves
  • Handful of toasted pine nuts
  • Sprinkling of nutritional yeast

 

Method:

  1. Cook pasta according to package instructions. Once cooked, season with salt and pepper.
  2. Toast the pine nuts in a dry frying pan on a low heat until golden.
  3. Make the pesto: Combine the avocado, lime juice, crushed / grated garlic, salt & pepper in a processor and blend until smooth. Taste and adjust, adding more lemon / garlic / salt as necessary.
  4. Combine the pasta with the pesto.
  5. Serve with rocket leaves, toasted pine nuts and a sprinkling of nutritional yeast.
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