Today I show you my recipe for Avocadopesto on spaghetti. Avocados are great. We used to buy them only for Gucamole, but right now we almost always have one in store because our little boy totally loves avocado toast. And who could blame him, after all, avocados are so healthy. Such a superfood. But actually the taste is most important to me. Did you know that avocado fits great with pasta? It is definitely something different than basil pesto or wild garlic pesto that you can find here on the blog. Tastes very different too. The special whistle gives the parsleyand the grated Parmesan. During pregnancy, I was not allowed to eat Parmesan, so we simply replaced it with grated Emmentaler. Also delicious. As a culmination for all non-vegetarians, there’s still crispy bacon on top. Even if you omit it you should not even save on garlic. It adds a light spiciness to the dish so fresh and goes well with the fresh lemon aromas. The last time I had a fresh organic lemon at home and directly grated the shell and not just used the juice. Tasty…
Spaghetti with avocado pesto
- 5,5 oz spaghetti
- 1 avocado
- 1 lemon organic
- 1 bunch parsley smooth
- 4-6 slices bacon
Fry the bacon in a pan from both sides without fat until they are crisp and then drain them on a piece of kitchen paper.
Cook spaghetti in plenty of salted water until they are al dente.
In the meantime remove the flesh of the avocado from the skin and place in a bowl.
Add the zest and the juice of half a lemon and crush everything with a fork to a homogeneous mass.
Chop the parsley and grate the parmesan and add to the avocado.
Season the pesto with salt and pepper.
Divide the spaghetti into two plates, add the avocado pesto, break the bacon slightly and sprinkle them over the pesto.