Avocado pesto with fusilli

Fusilli with avocado pesto

PT15M

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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.

  • Fusilli

  • 400g of fusilli pasta
  • Avocado pesto

  • 1 avocado
  • 1/2 lemon, juiced and zested
  • 1 tsp garlic, crushed
  • 20g of basil, plus a few sprigs to garnish
  • 1 tbsp of virgin olive oil
  • 100g of pecorino, grated
  • 50g of walnuts, plus extra for garnish
  • salt
  • black pepper
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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