Spaghetti with avocado pesto and chicken
* 400 g Borges spaghetti
* 300 g chicken breast
* Cherry tomatoes
* Grated Parmesan cheese
For the pesto:
* 1 ripe avocado
* 10 leaves of fresh basil
* 1 clove of garlic
* A little lemon juice
* 50 ml Borges olive oil
* 20 g pine nuts
Step by StepCut the chicken into slices and cook in a frying pan with a little olive oil over a medium-high heat until it is well cooked. Cut into small pieces.
To make the pesto, blend the avocado with the other ingredients: the basil leaves, clove of garlic, lemon juice, pine nuts, olive oil and a pinch of salt.
Boil the spaghetti in plenty of salted water, following the instructions on the packet. Strain and immediately dress with the avocado pesto.
Top off with some grated cheese and some halved cherry tomatoes.
Nutritional Tips- If you want to make less pesto, use only half an avocado. Leave the stone in the half you don’t use to stop it from turning brown.
- Adding lemon to the pesto stops it from turning brown.
- You can use walnuts, hazelnuts or almonds instead of pine nuts in the pesto.
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