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

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
- Blend all ingredients of the pesto together until smooth
- 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
- Meanwhile cook the pasta in a pan of boiling water
- Once cooked, drain the pasta then stir through the Avocado Pesto and add in the roasted courgette
- Serve with fresh basil
- Store any leftover pesto in an airtight container in the fridge and consume within 3 days
Essential Equipment
-
Nest™ Lock - Boîtes de conservation multi-tailles
Sets de boîtes alimentaires multi-tailles et étanches
Dès: 24,99 €