Spaghetti with avocado pesto, blistered tomatoes & paprika breadcrumbs

Name: Spaghetti with avocado pesto, blistered tomatoes & paprika breadcrumbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 25 g pack basil, leaves only; 1 clove/s garlic, minced; 30 g Parmigiano Reggiano, finely grated, plus extra to serve; ½ lemon, juice; 2½ tbsp olive oil; 1 Perfectly Ripe Avocado; 180 g essential Waitrose Spaghetti; 30 g fresh breadcrumbs; ½ tsp sweet smoked paprika; 270 g pack cherry vine tomatoes

With its crunch, creaminess and flavourful tomatoes, this pasta guarantees something great in every bite. Prefer to serve 4? Simply double the ingredients.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

25g pack basil, leaves only
1 clove/s garlic, minced
30g Parmigiano Reggiano, finely grated, plus extra to serve
½ lemon, juice
2½ tbsp olive oil
1 Perfectly Ripe Avocado
180g essential Waitrose Spaghetti
30g fresh breadcrumbs
½ tsp sweet smoked paprika
½ x 270g pack cherry vine tomatoes

Bring a large pan of salted water to the boil. Put the basil, garlic, parmesan, lemon juice and 1 tbsp oil into the bowl of a food processor and pulse to make a paste. Halve and pit the avocados, then scoop the flesh into the food processor with the other ingredients and whizz again to a pesto-like sauce. Season to taste and set aside.
Cook the pasta according to pack instructions. While it cooks, heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Tip in the breadcrumbs and paprika and fry, stirring occasionally, for 2-3 minutes until crisp. Season, then reserve for later.
Wipe out the breadcrumb pan and turn the heat to high. Once hot, lower the heat, add the remaining ½ tbsp oil, the tomatoes and a pinch of salt. Toss regularly, until lightly charred and about to burst. Reserve a little cooking water, then drain the spaghetti and return it to the saucepan. Stir through the pesto, adding reserved pasta water to loosen. Serve topped with the breadcrumbs, tomatoes (stalks discarded) and more parmesan.

Typical values per serving when made using specific products in recipe