recipes
Spaghetti with lemon and avocado pesto
2023-03-01
Ingredients
- Peel 2 lemons, cut into strips
- 1 bunch fresh basil leaves
- 200g frozen avocado, defrosted (Asiago)
- 2 cloves garlic
- 60g walnuts (Lamb brand)
- Good pinch salt
- 2 tbsp lemon juice
- 150-200ml extra virgin olive oil
- 220g spaghetti (Pasta Reggia)
- 50g Parmesan shavings (Zanetti)
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Method
Start this recipe by blanching the lemon peel in a pan of hot water to remove any wax. Discard the water and place the lemon zest, basil, avocado, garlic, walnuts , salt and lemon juice into a food processor and blitz together well. Pour in enough of the olive oil to make a nice pesto. Cook the pasta in a pan of salted boiling water, drain and mix in the pesto and a ladleful of the cooking juices. Serve into 2 deep pasta plates and top with extra basil leaves and parmesan shavings before serving.
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