AVOCADO AND SUN-DRIED TOMATO PESTO PASTA
I decided to make an Avocado & Sun-Dried Tomato Pesto. I chucked some Avocado, Sun-Dried Tomato, Garlic, Basil, Cashews and Red Pepper Flakes into the food processor and wished for the best. A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like Bolognese sauce, sans the 3 hours of simmering. Awesome-sauce, literally.
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So, what does one do with an entire jar of pretty fu*king delicious Avocado & Sun-Dried Tomato Pesto? We boil up a boat load of Spaghetti and toss those cheeky little suckers into our awesome sauce. Do the noodle dance whilst you’re at it.
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AVOCADO AND SUN-DRIED TOMATO PESTO PASTA RECIPE
Spaghetti tossed in Avocado Sun-Dried Tomato Pesto. Creamy, simple, yum.
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Ingredients
- 8 oz Spaghetti
- Water to cook PastaAvocado and Sun-Dried Tomato Pesto:
- 1/4 cup Cashew Nuts
- 1/2 an Avocado
- 1/2 cup loosely packed Basil
- 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
- 1 teaspoon minced Garlic
- 1 teaspoon Red Pepper Flakes
- 2 tablespoons reserved Oil from Sun-Dried Tomatoes
- 1 tablespoon Water
- 1 teaspoon Maple Syrup
Instructions
- Cook Spaghetti according to directions on package.
- Whilst the Spaghetti is cooking, prepare pesto.
- Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
- Once blended, transfer to large mixing bowl.
- Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
- Serve warm.
Recipe Adapted : AVOCADO AND SUN-DRIED TOMATO PESTO PASTA @ crazyvegankitchen