Avocado, Herb & Peanut Penne Recipe | Abel & Cole
Avocado, Herb & Peanut Penne
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Prep: 15 mins
Cook: 8 mins
Avocados are having a moment (we’ve always loved them, mind) and their creamy goodness livens up this pesto with peanuts and herbs.
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746 kcal
(per portion)
Ingredients you'll need
  • 35g peanuts
  • 200g wholewheat penne
  • 1 avocado
  • 1 garlic clove
  • A large handful of coriander
  • A handful of dill
  • 1 lemon
  • 100g baby leaf spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Frying pan
  • Tea towel
  • Large pan
  • Bowl
  • Food processor (optional)
Step by step this way
  • 1.

    Heat a frying pan. Tip in the peanuts and toast for 3-4 mins till golden and nutty smelling. Tip onto a clean tea towel. When cool, rub off the skins.

  • 2.

    Tip the penne into a large pan. Cover with boiling water. Cook for 8 mins till al dente (soft but with a slight bite).

  • 3.

    While the pasta cooks, halve the avocado and scoop out the flesh, discarding the stone. Place in a large bowl.

  • 4.

    Peel and crush the garlic. Finely chop the coriander and dill stalks, reserving the leaves and fronds. Add the garlic and herb stalks to the bowl with the avocado.

  • 5.

    Zest and juice half the lemon into the bowl. Roughly chop the peanuts and add half of those. Pour in 2 tbsp olive oil, season with salt and pepper and mash together. If you have a food processor, whizz all the ingredients in that till smooth.

  • 6.

    Drain the pasta, catching a mugful of the water. Then tip the pasta back into the pan. Add in the baby leaf spinach and stir through the hot pasta to wilt it slightly. Fold through the avocado and peanut sauce with a trickle of cooking water to loosen if necessary. Taste and adjust the seasoning.

  • 7.

    Spoon the dressed pasta into warm bowls. Scatter over the remaining peanuts, coriander leaves and dill fronds. Serve with a wedge of remaining lemon.

  • Tip

    Tip top avocados
    Avocados are also known as butter pears because of their rich flesh. It’s high in monounsaturated fats, as well as vitamin E, iron and potassium.