3 No associated images with this recipe
Print to PDF
[X]

Print recipe

Avocado Pesto Pasta


Print:
4

Ingredients

6 portion(s)

Chicken

  • 400 g Chicken Breast or Tenderloin
  • Juice of 1/2 a Lemon
  • 1 tbsp Smokey Paprika
  • 2 sprigs fresh oregano leaves
  • 1 sprig fresh rosemary leaves
  • Salt & pepper to taste

Pasta Sauce

  • 1/2 red onion
  • 2 cloves garlic
  • 30 g olive oil
  • 50-100 g Baby Spinach Leaves
  • 2 Avocados
  • 2 Handfuls Fresh Basil Leaves
  • 80 g Pinenuts (Raw or Toasted)
  • 50 g pecans
  • 100 g feta
  • 100 g Cream or Natural Yoghurt

Other

  • 200 g Pasta (Spirals, Penne, Shells)
  • Handful Roasted Cherry Tomatoes
5

Recipe's preparation

    Chicken and Pasta
  1. 1. Mix together chicken pieces and seasonings. Place on wet baking paper (optional) on varoma tray. 


    2. In TM bowl, insert simmering basket with pasta, and add 800ml water.


    3. Cook 16 min / Varoma / Speed 2.


    Check chicken is fully cooked, then set pasta and chicken aside in Thermoserver.


     

  2. Pasta Sauce
  3. 1. Place onion and garlic in TM bowl. Chop  3 sec / Speed 7.


    2. Add oil and spinach and sauté 3 min / 100° / Speed 2.


    3. Add remaining ingredients (except tomato) and Turbo 2-3 times, until desired consistency is reached. 


    4. Stir through pasta.


    5. Top with pinenuts, roasted tomato, and/or parmesan (all optional).

10

Accessories you need

11

Tip

The quantities listed here are best guesses- I just threw together what I had on hand! Feel free to adjust to suit your tastes / needs. Enjoy!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.