I love a good pasta recipe. It the perfect quick comfort food and there are so many variations! Pasta’s with pesto are always easy winners because it could not be quicker to make; boil some pasta, add a drop of pesto in it and you are basically done.
Be careful though, if you are vegetarian make sure to buy ready made pestos that are suitable for vegetarians. Not a lot of people are aware of this, but pesto contains Parmesan cheese which is made with rennet, this is an enzyme found in the stomach lining of calves. So, since the production of Parmesan cheese involves killing animals, it is not vegetarian. Don’t worry though! There are plenty of vegetarian Parmesan style cheeses, just look in the supermarket for “Italian hard cheese”- you won’t taste the difference.
Another alternative is to make your own pestos, which is super easy to do. For this recipe I used mainly avocado and cashews, it will create a super nice and creamy pesto, and it is vegan too!
While you cook the pasta, you can prepare the pesto. Simple throw the avocado’s, toasted cashews, basil, lemon, juice and seasoning into a food processor and blend until you have a smooth mixture. When the pasta is cooked, spoon the pesto through and add some cherry tomatoes. Done within 10 minutes! Recipe card below. Bon appetit x