Whole-wheat Spaghetti with Avocado Pesto



250g whole-wheat penne

2 ripe avocados

50g olive oil

Lime juice, of 2 limes

Lime zest, of 2 limes

1/2 bunch of coriander

1 teaspoon red spicy peppers crushed (bukovo)



1 clove of garlic, finely chopped

100g cashew nuts

Fresh basil

1 tablespoon olive oil

Time of execution
15 minutes
Execution Method
For the spaghetti In a pan with boiling water, add salt and the whole-wheat spaghetti and boil for 10 minutes. When cooked, remove from heat and strain
For the avocado pesto Cut the avocado in half, remove the seeds and use a spoon to empty the avocado in the food processor. Add the olive oil, lime zest, lime juice, fresh coriander, red spicy peppers crushed, pepper, salt, finely chopped garlic and process well until the ingredients are mashed. When the pesto is ready, transfer in a bowl
For serving Place a frying pan over high heat. Add the cashew nuts and sauté. In the bowl with the pesto sauce, add the hot spaghetti and mix. Add the cashews, fresh basil and olive oil and serve.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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