Avocado and basil pesto tagliatelle with roasted pine nuts

I recently asked on my Facebook page what kind of recipes you would all like to see more of, and popular response was ‘pasta’. At the same time, I’ve been getting requests from my vegetarian friends to help them find some dishes that don’t require meat or fish. So today’s recipe is created to suit everyone’s needs: it’s a pasta side dish that uses no meat or fish at all and is completely vegetarian. At the end of the recipe I’ve provided tips of what you can serve along with this recipe and it includes options for vegetarians, meat lovers and fish fans.


Serves: 2

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40g pine nuts
1 ripe avocado
2 tablespoons lime juice
25g basil leaves
1 teaspoon garlic powder
25ml olive oil
250g tagliatelle
3 grinds pepper
2 grinds salt


Preheat the oven to 200°C
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Boil some water for the tagliatelle
As soon as you put the pasta in, you should begin on the pesto. Don't make it too early cause avocado has a tendency to turn brown rather quickly.
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Making the pesto is incredibly easy, as it is with most pestos
Simply put the avocado, basil leaves, lime juice, pepper, salt, olive oil and garlic powder in the food processor and blend blend blend!
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Put the pine nuts on an ovenproof dish
Put them in the oven for a couple of minutes at 200°C. Keep an eye on them and take them out as soon as they start to get brown.
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You don't have to heat the pesto up
Siimply stir it in with the tagliatelle and the heat from the pasta will heat up the pesto as well.
Spoon in the pine nuts and you are good to go!
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Serving tip:  You can eat this dish just like this, but I would recommend using it as a side dish and serving it with one of these options below. Veggies: Don't feel like eating fish or meat today? Serve this dish with some delicious pan fried mushrooms or zucchini and grilled cherry tomatoes! Meat: Chicken is definitely your best option! Fish: You can go with either grilled halibut or cod

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