Spelt Tagliatelle with Avocado Pesto


·         375g Biona Organic White Spelt Tagliatelle

·         75g basil leaves

·         1 garlic clove

·         2tbsp walnuts, toasted

·         1 tsp lemon rind, finely grated

·         3 tbsp lemon juice

·         2 avocados

·         100g rocket

·         2 tbsp Biona Organic Olive Oil

·         250g cherry tomatoes

To serve:

·         1 avocado

·         Black pepper



·         Cook pasta following packet directions. Drain, reserving ¼ cup cooking water.

·         Cover pasta to keep warm.

·         Place basil, garlic, walnuts, lemon rind and juice into a food processor. Process until finely chopped.

·         Roughly chop 1 avocado. Add chopped avocado, olive oil and 2 tablespoons of the reserved cooking water to the basil mixture. Process until smooth and combined. Season well with salt and pepper.

·         Combine pasta, pesto, rocket and tomato in a large bowl. Slice remaining avocado. Serve pasta topped with sliced avocado and cracked black pepper.

Windmill products used in this recipe