Ingredients
2 avocados
250 g rigatoni (pasta)
2-3 tbsp fresh pesto
Instructions
- 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.
- Delicious with grated Parmesan cheese.
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