2 avocados
250 g rigatoni (pasta)
2-3 tbsp fresh pesto
Cook the pasta according to the directions on the package in plenty of salted water until al dente.
Halve the avocados, remove the stones and peel off the skin. Dice the avocado.
Drain the pasta. Stir in the pesto and avocado cubes. Place in a serving dish, season with salt and pepper and serve.
Recipe Tip
Make your own pesto: in a small food processor whiz up a generous handful of fresh basil leaves with 1 tablespoon of pine nuts, 1 garlic clove, 4 tablespoons of avocado oil and a handful of grated Parmesan cheese. Season the pesto with salt and pepper.
