Summer Pasta
Avocado, Basil Pesto with Cherry Tomatoes (Gluten free optional)
Equipment
- 1 blender
- 1 cooking pot
- 1 frying pan
Ingredients
- 10 basil leaves
- 1/2 avocado
- 1 tbsp pinenuts
- 1/2 lime
- 15 cherry tomatoes
- 1 garlic clove optional
- 1 pinch of sea salt
- 1 pinch of paprika optional
- extra virgin olive oil
- 200 g pasta
- grated pecorino cheese optional
Instructions
- Bring water to boil with a pinch of salt
- Cut the tomatoes and slowly sauté them in a pan with olive oil and garlic (remove the garlic at the end)
- Blend the avocado, basil, lime juice, pine nuts, olive oil, salt and paprika
- Cook the past and strain once ready
- Put the pan with the tomatoes back on the heat, add the pasta and the sauce
- Mix well for few min
- Serve and sprinkle some grated pecorino cheese (optional)
