When it comes to spaghetti, I am always ready for it. Spaghetti with avocado & cashew pesto is a great combination and mouth-watering, the color gives it a great look with taste. Well, see the ingredient below and try it out, I can bet on it, that the taste of it will always be in your mouth.
The Ingredient:
140 g cashew nuts
140 g parmesan
3 cloves garlic
75 g basil
¼ tsp dried crushed chilli
3 avocados
120 ml olive oil
juice of 1 lemon
Method:
Toast the cashews in a dry, non-stick pan until browning and fragrant. Add to a food processor with the garlic cloves and grind until very fine. Grinding the garlic with the hot cashews will almost “cook” it – rendering the garlic less sharp and smoother in taste.
Chop the basil in the food processor – of you’re having trouble with the blades pushing the leaves up too much without chopping them, add some of the nuts to weigh them down. You can also start adding some oil. When all the basil and nuts are combined, reserve in a bowl. Mash the avocados in the food processor (or with a fork) very finely, then combine with the nuts & basil. Add olive oil to achieve a smooth paste. Season with lemon juice and chilli flakes, salt & pepper to taste.
If preparing this in advance, leave one stone of the avocados in the pesto, smooth the top of the pesto and tightly cover with cling film.
Cook 400 g pasta to packages instructions. Drain, then stir in the pesto and serve immediately, with a salad on the side.
Serves: 4
Time: 1hr
Via: thepassionatecook
