Garlic & Avocado Pasta

This is a recipe I have been wanting to try for such a long time now, but my sister isn't a fan of avocado, so I have been waiting for several months now for her to be gone away on her music camp so that I could make this for the rest of the family.

I found the flavours in this dish subtle, but still delicious. This was nice since individually they (particularly the garlic) can be quite strong, but together they created a really tasty blend. It made a great side dish, and we had it with some beautifully done beef eye fillets.

The original recipe is from Savoury Simple and, I'll be honest with you, we couldn't find all the ingredients, so I had to adapt it slightly. So here you go, my recipe for garlic & avocado pasta.

Garlic & Avocado Pasta

Adapted from: Savoury Simple

Time Taken: about twenty minutes

Ingredients:

Pesto

• 5-10 fresh mint leaves
• a small bottle of garlic paste
• 2 spring onions
• finely grated romano cheese

Pasta

• 400g of pasta
• the pesto from above
• 1 ripe avocado
• 1/2 Cup of almond milk
• 2 tablespoons of lemon juice
• extra romano cheese to serve
• water to cook the pasta in

Method:

Step 1. Put the water on the stove top to boil, then whiz together all the pesto ingredients in a blender until well combined.

Step 2. Once the water has boiled, put the pasta in and cook for around 12 minutes.

Step 3. While the pasta is cooking scrape the pesto into a small bowl. Add the avocado and lemon juice to the bowl and mash it all together.

Step 4. Drain the pasta after it has finished cooking then add in the almond milk and the pesto mix from the small bowl.

Step 5. Serve with some grated romano cheese sprinkled over the top.