Avocado pesto with fusilli

Fusilli with avocado pesto


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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
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)
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
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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