Avocado & cashew pesto pasta

Updated at: Thu, 17 Aug 2023 05:36:00 GMT

Step 1

Add the cashew nuts to the large saucepan of boiling water and simmer for 5 minutes. Meanwhile, slice the courgette into 1cm rounds. Place the sliced courgette in a bowl and toss with a tablespoon of olive oil and a pinch of salt and pepper then set aside. Remove the cashew nuts from the saucepan using a slotted spoon and place to one side in a bowl. Bring the pan of water back to the boil then add the cavatappi pasta and simmer for 10 minutes until it’s cooked but still has a bite.

Step 2

To make the pesto, roughly chop the stalks and leaves of the fresh basil and place into a blender along with the flesh of the avocado and the juice of half the lemon. Next add 150ml of water, the cashew nuts, nutritional yeast, garlic and 2 tablespoons of olive oil. Blitz until you have a smooth paste consistency.

Step 3

Griddle or fry the sliced courgette in a deep sided frying pan, on a high heat for 2-3 minutes on each side until charred. Once the pasta is cooked, drain it and return to the saucepan on a low heat with the avocado pesto and stir in (the pesto should coat the pasta). You can loosen it slightly with water if you need. Warm through for 2 minutes on a low heat.

Step 4

Roughly chop the sundried tomatoes. Cut the remaining lemon into wedges. Spoon the pesto pasta into serving bowls, top with a handful of rocket, a lemon wedge, the courgette and chopped sundried tomatoes.

1 liked

0 disliked

Delicious

Easy

Makes leftovers