SPELT SPAGHETTI WITH AVOCADO PESTO

Author: Kate Ford | The Veg Space

Ingredients

• 200 g spelt spaghetti (white or wholewheat)

• 12 asparagus spears, woody ends removed and sliced into 3-4cm pieces

• 100 g fresh or frozen peas

• 1 avocado

• 75 g brazil nuts

• 1 clove garlic, peeled and crushed

• zest and juice of 1 lemon

• 2 tbsp extra virgin olive oil

• 50 g fresh basil

• salt

Instructions

1. Bring a large saucepan of water to the boil and add the spaghetti. After 5 minutes cooking time (or 8 if you are using wholewheat spaghetti), add the peas and asparagus and cook for a further 2-3 minutes until the pasta is cooked and asparagus is al dente.

2. Whilst the spaghetti is cooking, place all the remaining ingredients into a blender or food processor, and blitz for 1 minute until smooth. Add 2-3 tbsp water and blitz again, and continue adding a little water at a time until a thick sauce consistency is reached. Taste, and add more salt if necessary.

3. Drain the spaghetti and return it to the saucepan, then stir through the sauce over a gentle heat until piping hot throughout.