Categories: July

Ingredients

• 450g spaghetti
• 1 under-ripe avocado
• juice of 1/2 lemon
• 15g packet fresh basil, roughly torn
• 1 garlic clove, roughly chopped
• 6 tbsp olive oil
• 1 red chilli, deseeded and very finely chopped
• 40g fresh Parmesan, grated, plus shavings to serve

Directions

1. Bring a large pan of water to the boil. Add a good pinch of salt and the spaghetti and cook according to packet instructions until al dente.

2. Meanwhile, make the avocado pesto. Halve and stone the avocado, scoop out the flesh and put into a food processor. Add the lemon juice, torn basil, chopped garlic and olive oil and pulse briefly to make a rough-textured pesto-like sauce. Stir in the finely chopped red chilli and grated Parmesan, then season to taste.

3. Drain the spaghetti, stir in the pesto and check the seasoning. Divide between 4 warm bowls and top with Parmesan shavings to serve.

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