Today I’m eating a delicious plate of avocado pesto pasta, topped with roasted cherry tomatoes! You don’t need any nuts or cream for this pasta — the avocado will provide you with all the creaminess you need. To make the pesto sauce blend the following ingredients in a high-speed blender: 1 small onion, 1 bunch of basil, 1 avocado, ¼ cup oil, a pinch of salt, 2 cloves of garlic, and the zest and juice of 1 lemon. To make the roasted cherry tomatoes: add two punnets of cherry/grape tomatoes into a small roasting dish along with 4 cloves of roughly chopped garlic (or more if you are a garlic fiend, like moi!), some oil, and a pinch of salt. Roast at 220ºC for approximately 10–15 minutes, or until the tomato starts to fall apart. Combine the pesto sauce with your cooked pasta of choice and top with the roasted tomato and some fresh basil. I decided to use a shell pasta for this one, and I’m so glad that I did. I think it makes some really great sounds — so thick and chewy! As always, thank you for watching ❤️
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