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Avocado Pesto Orecchiette
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- water, for cooking pasta
- 1 ½ tsp fine sea salt
- 500 g orecchiette pasta
- 20 g fresh basil leaves, plus extra roughly chopped for garnishing
- 2 garlic cloves
- 1 - 2 fresh red chillies, halved, deseeded (if desired), to taste
- 60 g almonds
- 80 g Parmesan cheese, cut in pieces (2 cm)
- 3 avocados, ripe, 2 cut in pieces, 1 sliced (1 cm) for garnishing
- 40 g freshly squeezed lemon juice
- 50 g olive oil
- per 1 portion
- 2627 kJ / 628 kcal
- 20 g
- 60 g
- 33 g
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