Ingredients :
- pasta
- 400 grams spaghetti
- 2 small potatoes, peeled & diced
- 1/2 bunch basil, chopped
- 1 avocado, cut into quarters
- 1 clove garlic, crushed with knife
- 1/4 cup olive oil + extra (if needed)
- salt & pepper
- salad
- 250 grams cherry tomatoes, cut into quarters
- 1 handful rocket leaves, torn
- 1/2 red onion, sliced
- 1/4 bunch coriander, chopped
- 200 grams cannellini beans
- salad dressing
- 1/2 tsp agave syrup
- 1 tbsp red wine vinegar
- 1/2 tsp sesame oil
- salt & pepper
- bread
- 1 herb & garlic butter (refer to recipes) sliced into rounds
- 1 baguette, cut 5-10cm (vegan bread)
Method :
- Bring a pot of salted water to the boil. Add the potatoes, cook for 5 minutes. Stir, add the spaghetti. Cook for 8 mintues, until tender.
- In a food processor, add the basil, avocado, garlic and olive oil. Blitz until smooth. Add extra oil if to thick. Season.
- Grill on medium. Place a garlic & herb butter round onto each peice of baguette. Grill until butter melts & bread becomes crispy.
- Once cooked, remove spaghetti, drain, return to pot. Pour over the pesto, stir and place in a serving dish.
- Meanwhile, rince the cannellini beans under running water in a strainer. Put in a serving bowl, toss through the rest of the salad ingredients. In a small bowl, add dressing ingredients, mix and season to taste. Gently toss dressing and salad.
- Remove garlic bread from grill. Serve immediately.
- Note: the potatoes are ment to go mushy in with the pasta, it helps the pesto stick to the spaghetti.
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