Avocado Pesto Pasta

This is the best and so simple to make. Perfect for cold winter nights when you feel like something hearty but it’s packed with so much goodness. The pesto recipe makes enough for 2 meals, so you can freeze some. This will make it a super simple meal the next time you make it. Whilst this recipe is for chicken pesto pasta, pesto is so versatile and you can use it on anything you like. It’s such a great addition to meals that you can pack lots of nutrients in.

Ingredients:

Pesto:

3 handfuls baby spinach

1 cup fresh basil leaves

1 large avocado

1 tsp crushed garlic

1 tbsp lemon juice

2/3 cup pine nuts

3/4 cup parmesan cheese

1/3 cup olive oil

Salt and pepper to taste

* Makes enough pesto for 2 meals (you can freeze some for next time).

Pasta:

250g brown rice penne

500g chicken breast

1 tsp crushed garlic

1 brown onion

1 tbsp olive oil

1 punnet cherry tomatoes, cut into halves

Method:

1. Boil water and cook pasta as per cooking instructions. Drain and set aside when ready (I use gluten free brown rice penne but you can use any pasta you like)

2. Add all ingredients under ‘pesto’ except for the olive oil into a food processor/strong blender and begin to blend. Slowly pour the olive in and blend until your desired consistency

3. Add oil to a hot pan. Add onion and garlic and cook for 2 - 3 mins or until onion is translucent

4. Add chicken breast and cook through.

5. Add cherry tomatoes to the pan and cook for 1 minute, remove from heat and allow to sit until cherry tomatoes have softened.

6. Add pasta to the pan and add 4 heaped tablespoons of pesto. Stir over off hot plate until mixed through.

7. Serve warm

8. Freeze the remaining pesto for ease of preparation for next time.

Serves 4 people

Enjoy!