Spaghetti with avocado pesto, blistered tomatoes & paprika breadcrumbs
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I want something that feels fancy but comes together in just 25 minutes. The creamy avocado pesto is packed with healthy monounsaturated fats that keep you satisfied, and it's so much easier than making traditional pesto since there's no cooking involved. What I love most is how simple it is to throw together with just a handful of ingredients, yet those paprika breadcrumbs and blistered tomatoes make it taste like you've spent hours in the kitchen. Trust me, this one's about to become your new favorite.
Ella x
Ingredients
- 25 gramscooks' ingredients basil 25g(pack basil, leaves only)
- 1 clove/sgarlic clove(garlic, minced)
- 30 gramsessential parmigiano reggiano dop( Parmigiano Reggiano, finely grated, plus extra to serve)
- ½unwaxed lemon(lemon, juice)
- 2½ tbspolive oil
- 1perfectly ripe avocado
- 180 gramsessential waitrose spaghetti
- 30 gramsfresh breadcrumbs
- ½ tspsmoked sweet paprika(sweet smoked paprika)
- 270 gramscherry vine tomatoes(pack cherry vine tomatoes)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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