Rigatoni with avocado pesto

 

INGREDIENTS

 

Biona Organic Italian White Rigatoni Pasta

 

Pesto

80ml Biona Organic Extra Virgin Olive Oil

75g Fresh Basil Leaves

70g Blanched slivered almonds

2 tbsp Biona Organic Lemon Juice

2 tsp fresh minced garlic

1 avocado

¼ tsp sea salt

1/8 tsp red chilli flakes

Basil leaves for garnish.

 

METHOD

1. Bring a pan of salted water to the boil in preparation for the pasta.

2. Make the pesto by combining all ingredients except the pasta into a food processor and pulse until well combined.  Tweak flavours to taste and set aside.

3. Cook desired amount of pasta as per instructions on the packet.

4. Once al-dente, drain pasta and return to pan.

5. Stir pesto gently through pasta over a low heat.  Add additional olive oil if desired.

6. Serve and garnish with additional basil leaf and season with salt and pepper.

Windmill products used in this recipe