I don't know about you, but the last thing I want to be doing during the summer months is standing by the cooker for an hour or longer. This dish requires hardly any effort or washing up because you can do it all in one pan!
Whilst this dish is called ‘Summer Pesto Pasta’, it can be an all year-round dish. Though, for some reason, it tastes exceptionally good when the weather is nice.
- 70-100g uncooked pasta
- 1 tbsp Pesto Genovese (the green one!)
- 1 vegetable stock cube (crumbled)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 1 tsp chilli flakes
- 1/2 an avocado (sliced)
- 3 cherry tomatoes chopped in half
1. Boil the pasta in a frying pan and leave until cooked. Drain some of the water leaving a small amount in the pan. Reduce to a low heat and add the crumbled vegetable stock cube and seasonings and stir well.
2. Add the pesto along with the cherry tomatoes, stir and leave to cook until the tomatoes become soft. Add the avocado right before serving, stir and serve.
It is as simple as that, yet it tastes like so much effort has been put into it. Also, this dish tastes delicious both hot and cold! When I was at university, I used to prepare my pesto pasta the night before and take it to university with me to eat on my lunch. Plus, it is also a very versatile dish as you could add other vegetables/meat, etc.