The Scoop
The Scoop

Avo-Pesto & Roasted Courgette Rigatoni

This delicious Avo-Pesto recipe from @jessbeautician goes really well with the pasta and courgettes in this recipe plus you can enjoy any leftovers as a dip with wedges or your favourite veg. 

 

Serves : 2 

Total cooking time : 20 minutes

Difficulty : Super easy

Valentines Day Cookies

Ingredients

Olive oil

2 courgettes, chopped

Salt & pepper

150g rigatoni

1 cup avocado pesto

Fresh basil to garnish

 

Avo-Pesto:

2 avocados

1 cup fresh basil

1/4 cup pine nuts

3 garlic cloves

2 tbsp nutritional yeast

1/3 cup olive oil

Juice 1/2 lemon

Large pinch sea salt

Small pinch cracked black pepper

Method
  1. Blend all ingredients of the pesto together until smooth
  2. Drizzle the courgette with a little olive oil and season with salt and pepper then roast in the oven at 180°C for 25 minutes
  3. Meanwhile cook the pasta in a pan of boiling water
  4. Once cooked, drain the pasta then stir through the Avocado Pesto and add in the roasted courgette
  5. Serve with fresh basil
  6. Store any leftover pesto in an airtight container in the fridge and consume within 3 days
Essential Equipment