Ingredients

Method

• 400 g tagliatelle or linguine
• For the pesto:
• 1 avocado, peeled and chopped
• ½ lemon, zested and juiced
• 2 cloves garlic, chopped
• 20 g basil
• 10 g fresh coriander
• 2 T extra virgin olive oil
• 60 g pecorino, grated, plus extra to garnish
• 50 g pine nuts
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Cook the pasta according to package instructions.

To make the pesto, place the avocado in a mortar and pestle, add the remaining ingredients and gently pound until smooth.

Stir into the pasta and season to taste. Garnish with pecorino.

Browse more recipes starring avocado here.