Fresh Pesto Fettuccine

Serves: 4

 Prep Time: 10 mins Cooking Time: 20 mins Total time: 30 minutes

The great thing about fresh pesto is that it doesn’t take very long to make. In this case we decided to make a creamy thick pesto, that will have you wanting more!


  • 400g fettuccini
  • 1 batch spinach leaves
  • 2 ripe avocados
  • 1 lemon squeezed
  • ¼ cup olive oil
  • 2 thai peppers
  • 1 garlic clove
  • 1 cups basil leaves
  • 1/3 cup pine nuts
  • ¼ cup grated cheese
  • 1 tsp salt
  • 1tsp pepper


 To cook pasta:

  1. Cook fettuccini in a large saucepan of boiling water following package instructions
  2. Drain and set pasta aside.

To make pesto:

  1. Meanwhile, to make the pesto, place spinach into a medium bowl.  Pour in boiling water, toss until leaves wilt.  Drain and squeeze spinach dry.
  2. Place avocado into a food processor and add spinach, lemon juice, oil, garlic, basil, thai pepper, salt, pepper and toasted pine nuts.  Process until smooth.
  3. Add in half of your choice of cheese.
  4. Add fettuccini and pesto to pan and gently toss over heat until combined.
  5. Serve with remainder cheese sprinkled on top

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