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Avocado pesto with fusilli

by Rosana McPhee
Fusilli with avocado pesto

Avocado pesto with fusilli

PT15M

 
 

Why not try?

If you are always in a hurry, but don’t want to give up the pleasures of delicious food, this is the dish for you.

This recipe is a real time saver. While the pasta is cooking, you can prepare the avocado pesto. The pesto’s ingredients combine beautifully with the pasta to create a seriously tasty dish. The avocado adds creaminess and wraps the pasta in a delicate embrace, while the basil adds a hit of fragrant flavour, which is further enhanced by the natural saltiness of the pecorino.

Avocado pesto is even better when served with fusilli – this pasta shape holds the sauce so well.

Ingredients

Metric

Imperial

1
Begin by cooking the pasta. Add the fusilli to a large pan of boiling, salted water and cook for about 8 minutes (or according to packet instructions)
2
Meanwhile, make the pesto. De-stone the avocado and scoop the flesh into a blender or pestle and mortar. Add the lemon juice (but not zest), garlic, basil, olive oil, pecorino and walnuts and blend or grind until smooth
3
When the pasta is ready, drain and stir in the avocado pesto. Season with salt and pepper to taste and garnish with the lemon zest and walnuts
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Avocado pesto with fusilli

 
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