Creamy avocado pesto pasta
180 grams of Pasta, Spaghetti
30 milliliters of Lime juice
1 Garlic clove
10 grams of Mint, fresh
10 grams of Pine nuts
10 grams of Parmigiano Reggiano
1 teaspoon of Extra virgin olive oil (EVO)
First of all, peel the avocado and cut them into small pieces, then add the lime juice (this way they won’t get dark coloured) after that, add the chopped garlic, pine nuts, 10 gr (or more) of grated Parmesan cheese, some mint leaves, salt and 1 teaspoon of olive oil. Next step blend everything together until creamy texture, taste it and if you need add more salt.
After that, cook and drain the spaghetti (al dente) and join them to the creamy mixture and that’s it.
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