As an Italian, I can't claim that this is a real pesto of course! It is a creative alternative to the classical version but really tasty and it's a different way of eating my favourite super food: Avocado. It is so rich in nutrients that should be a staple food in every mainly vegetarian diet so try this recipe and let me know how if you like it!
For 2 people you'll need:
- 180-200 g of pasta (here I used trofie but I would also recommend wholemeal pasta)
- 1/2 red onion
- 1 tbs rice oil
- 1 and a half ripe avocado (or 2 if they're small)
- 10 cherry tomatoes
- basel
- 30 g walnuts
- 1/2 lemon.
As usual, start doing the soffritto in a pan and while the onion gets brown, dice the cherry tomatoes then add them into the saucepan. Let the onion and tomatoes fry for a few minutes over low heat, in the meantime mash the avocado in a mortar with some leaves of basel and the walnuts. Once you have a smooth cream squeeze half a lemon in it and stir. Put the pasta into the boiling water and a couple of minutes before draining it pour the avocado cream into the saucepan with the onion and tomatoes, and simmer. Add a couple of spoon of the boiling water of the pasta into the saucepan and stir (the starch helps to bring all your ingredient together). Drain the pasta when it is stil "al dente" and add it into the saucepan. Stir well until you have a delicious blend of pasta and avocado cream. Enjoy!
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