This is a firm caravan and house favourite – I love it, especially during the summer months when courgettes are in abundance. I use courgette to lighten this dish plus it adds more veggies.
I would recommend preparing the pesto first, then it’s a quick, delicious, satisfying bowl of comfort!
Prep and Cook Time: Under 1 hour
Cookware: Pasta saucepan and a blender or mini-chopper
- 120g spaghetti, of choice
- 1/2 pack courgetti or a courgette cut into very thin strips
- 30g parmesan – grated
- 1 small avocado – diced
- 1 lemon – juiced
- 30g parmesan – diced
- 20g (tbsp) pine nuts / pistachios – dry toasted in small pan, if possible
- handful basil / oregano leaves
- 1 garlic clove – roughly chopped
- pinch chilli flakes / fresh chilli to taste
- 1 generous tbsp extra virgin olive oil (may need a drop later)
- pinch of salt
Stir the lemon juice into the diced avocado to prevent browning.
Pop the parmesan, nuts, basil, garlic, chilli and olive oil into the chopper / processor and blend until like breadcrumbs. Now, add the avocado and process until smooth. Add a splash more oil to loosen a little.
Season to taste. The avocado pesto will taste quite strong at this stage but it will be perfect when mixed into the pasta and courgette.
Cook the pasta, as per instructions. Two minutes before the end of cooking time, add the courgette. Drain, reserving a cup of pasta water.
Pour 50ml of pasta water into the pasta pan, add a sprinkle of salt, splash of oil and heat for 30 seconds. Turn down the heat, mix the pesto into the hot pasta water then add the pasta. Using pasta utensils / tongs combine until strands are coated in a luscious sauce, whilst gently warming through. Add a splash of pasta water, if needed, to emulsify the sauce and help to coat the spaghetti.
Into warmed bowls, sprinkled with extra parmesan and basil leaves (optional). Good served with a dressed green salad or roasted tomato and pepper salad.