Ingredients: 225 grams Spaghetti Pasta – organic whole wheat,2 cups Basil leaves,1/2 cup Avocado – pulped,1/4 cup Walnuts – roughly chopped,1 teaspoon Lemon juice,2 cloves Garlic,1/4 cup Extra Virgin Olive Oil,Salt – to taste
Time in minutes: 40 Servings: 3 Course: Dinner Diet: Vegetarian
Instructions: To begin making Whole Wheat Spaghetti With Avocado Basil Pesto, first cook the spaghetti. Begin by setting a large pot of water, with a little salt and a drizzle of olive oil, on a high flame. Bring the water to a rolling boil. Then, lower the flame and drop the pasta into it. Cook for about 7-8 minutes, or as per the instructions on the package, until the pasta is cooked al-dente.Drain the pasta in a colander, retaining the water in which the spaghetti is cooked, by collecting it in in a separate bowl. Do not drain the spaghetti completely, so that it does not dry out while you prepare the pesto.Next, prepare the pesto. In a mixer/grinder or food processor, add the basil, avocado, walnuts, garlic, lemon juice, olive oil and pulse in bursts of 4-5 seconds until it is disintegrated. Then run the grinder again so it comes together in a smooth paste. If you need to add water to help it run better and turn smooth, add some of the water used to cook the pasta.In a serving bowl or a platter, mix together the cooked spaghetti and pasta. Sprinkle as much salt as is needed and combine. Drizzle a little bit of the water used to cook the pasta to help mix it evenly.Serve the Whole Wheat Spaghetti With Avocado Basil Pesto with a sprig of basil for garnish and a drizzle of olive oil.Since the recipe doesn’t use any cheese in the pesto, you can add grated cheddar or parmesan while preparing the pesto or even as a garnish when serving. Serve Whole Wheat Spaghetti With Avocado Basil Pesto along with Spicy Roasted Pumpkin Carrot Soup and Chickpea Orange Salad with Sun Dried Tomatoes for a weeknight dinner.