Today I offer you a pasta dish. A vegetarian dish, budget-friendly, delicious, and light. Moreover, it is very easy and quick to make. Perfect for a weekday evening.
Cook the spaghetti al dente according to the package instructions. Drain, reserving one cup of the cooking water.
Scoop out the flesh of the avocado and place it in a food processor. Add the lemon juice and blend until smooth.
Add the pesto and blend a little more.
In a skillet, add the avocado-pesto mixture, the pasta cooking water, and the cheese. Cook over medium heat, stirring for about 2 minutes, until the cheese melts well. Season with salt and pepper to taste.
Add the spaghetti and halved cherry tomatoes. Continue cooking for a few more minutes. Stir regularly to coat the pasta well with the sauce and heat it through.
To finish, serve immediately, garnished with basil.
0 servings
3
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