This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling.
Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to
Handful of cherry tomatoes
1 small red onion
Handful of rocket leaves
Salt and pepper to season
Put the spaghetti to boil – I always add salt and olive oil to the water.
Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above.
Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil.
Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves.
Serve immediately and you can sprinkle some feta or Parmesan on top of you wish!