Spaghetti with avocado pesto and tomatoes

Step 1/4

• salt
• 220 g spaghetti
• 10 cherry tomatoes
• 1 clove garlic
• ½ lemon
• 20 g arugula

• pot
• citrus press
• sieve

Bring a pot of water to a boil. Add a little salt and cook spaghetti al dente. Keep some of the pasta water. Wash and quarter cherry tomatoes and set aside until ready to serve. Peel garlic clove. Grate lemon zest and squeeze juice. Wash arugula.

Step 2/4

• 30 g cashews
• 1 avocado
• 1 tbsp olive oil

• frying pan
• blender

While the spaghetti is cooking, prepare the sauce. Sauté garlic and cashews in a frying pan with a little oil over medium heat for approx. 5 min. until garlic and nuts are lightly golden brown. Cut avocados in half, pit and place the flesh in a stand blender or alternatively in a tall container to puree.

Step 3/4

• 1 tsp agave nectar
• 1 tbsp olive oil
• 50 ml pasta water
• 1 tsp chili flakes (optional)
• salt
• pepper

Add roasted garlic and cashews, lemon juice and zest, agave syrup, remaining olive oil, pasta water, and chili flakes. Season with salt and pepper and puree everything on high speed for about 30 sec. to a creamy sauce. Depending on consistency, blend with a little more pasta water and season with salt and pepper.

Step 4/4

• 20 g arugula
• 1 tsp chili flakes (optional)

Drain spaghetti and mix with avocado cream while still hot. Before serving, garnish with tomato quarters and sprinkle with fresh arugula and optional more chili flakes. Enjoy your meal!

Enjoy your meal!