7oz(200g)green beans (runner beans), sliced into 1-2 inch long pieces
For the avocado pesto
½cup(70g)pine nuts
3clovesgarlic
Juice of 1 lemon
1.5largeavocados, use the other 1/2 for a topping
2-3bunchesfresh basil leaves
⅓cup(80ml)extra virgin olive oil, more if needed
½tspsalt, more if needed
Instructions
Add the spaghetti and the potatoes to a large pan of salted boiling water. Simmer for 7 minutes.
10 oz spaghetti, 10 oz potatoes
Meanwhile, prepare your avocado pesto by blending all ingredients in a small food processor bowl until a creamy sauce has formed. Assess the texture and add more olive oil if needed.
1/2 cup pine nuts, 3 cloves garlic, Juice of 1 lemon, 1.5 large avocados, 1/3 cup extra virgin olive oil, 1/2 tsp salt, 2-3 bunches fresh basil leaves
Add the green beans to the pan with the pasta and potatoes and simmer for an additional 5 minutes, then drain and return to the pan
7 oz green beans (runner beans)
With the heat off, mix the avocado pesto into the pan, being extra gentle so you don't break the potatoes up too much (a little breakage is OK!)
Serve with some additional sliced or cubed avocado on top.