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    Avocado Pesto Linguine with Fresh Herbs

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    Avocado Pesto Linguine with Fresh Herbs

    Blend avocados with basil for an alternative to traditional pesto. Stir through pasta for a meal that's ready in only 20 minutes.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 400g dried linguine pasta
    • 2 Waitrose Perfectly Ripe Hass Avocados
    • 2 cloves garlic
    • Juice of ½ lemon
    • 20g pack fresh flat-leaf parsley
    • 80g pack fresh basil
    • 1 red chilli, deseeded and roughly chopped
    • 2 tbsp olive oil
    • 50g freshly grated Castelli Italian Hard Cheese
    • 25g Waitrose Cooks' Ingredients Toasted Pine Nuts, to garnish

    Method

    1. Cook the pasta according to pack instructions, then partially drain, leaving about 3 tablespoons of the cooking liquid. Cover the pan to keep the pasta warm.
    2. Meanwhile, make the pesto: cut the avocados in half lengthways and discard the stone, then cut each half into 4 wedges and peel off the skin. Place the avocado, garlic, lemon juice, herbs, chilli, olive oil and half of the cheese in a food processor. Blend until smooth.
    3. Stir the pesto into the pasta, then divide between 4 bowls. Serve immediately, sprinkled with the remaining cheese, pine nuts and freshly-ground black pepper.

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    Cook's tips

    Make the avocado pesto just before serving to prevent any discolouration. If making for non-vegetarians add bacon pieces to the pasta.

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    4 stars