Linguine with Avocado 'Pesto', Peas and Courgettes
Cook the linguine according to the manufacturer's instructions and set aside to cool a little. You can toss it through with some olive oil to prevent it sticking but I tend to just run it under some hot water before using.
Blitz the avocado, yoghurt and pumpkin seeds in a blender or food processor. I use my Froothie or Magimix. This is your 'pesto'. Dollop this onto your cooked linguine and toss together until all the pasta is nicely coated. Use as much or little as you wish. The extra can be used as a dip for snacking.
Heat the olive oil in a small wok and add the garlic, courgettes and frozen peas. Don't worry about defrosting them. They'll naturally do so as the courgettes soften. When the courgettes are just soft, they're ready to pour over your linguine.
Finally sprinkle over the leftover pumpkin seeds, season and enjoy. In the garden admiring your wonderful sweet peas and catching up with the weekend papers.
- 1 avocado. I used a Hass avocado
- 2 tbsp of plain yoghurt or Skyr
- 2 tbsp pumpkin seeds plus another 2 tbsp for sprinkling
- 100g-ish of linguine - here's my new way of measuring it out
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 100g frozen peas
- 1 small courgette, cubed
- salt and pepper to season