Tagliatelle with Avocado and Spinach 'Pesto', French Beans & Slow-Roast Tomatoes
Author: Kate Ford | The Veg Space
200gtagliatelle(or any other pasta shape would do!)
handful fresh spinach(also works well with watercress)
6-8fresh basil leaves
juice of 1 lemon
Ideally, you will need to start the slow-roast tomatoes off a couple of hours before you want to eat. If you don't have the time (or inclination!), a tub of deli semi-dried tomatoes or even half a jar of sun-dried tomatoes would work well here too.
Preheat the oven to 160°C / 320°F / Gas Mark 3. Quarter the tomatoes and place them skin-side down on a lightly oiled baking tray. Drizzle with a little olive oil and season with salt and black pepper. Place in the oven for at least an hour, or until the edges are starting to blacken. At this point, squash them with a fork to release the juices, then flip them over so they are skin-side up. Scatter over the pine nuts. Turn the oven off but leave them in there until needed.
Top and tail the french beans, leaving them whole. In a large pan, put the tagliatelle and french beans on to boil together.
Meanwhile, in a food processor blitz together the avocado, spinach, basil, garlic and lemon juice. (NB don't be tempted to do this too far in advance or it will lose its colour). Add some water and blitz until the consistency is that of a thick sauce (rather than something you could stand a spoon in) - this will be about 50ml water, but will depend on your avocados. Season with salt and black pepper to your taste.
When al-dente, drain the tagliatelle and beans and return to the pan. Pour in the sauce, and then add the tomatoes and pine nuts. (You may want to slice the tomatoes into smaller pieces, depending on how large they were to start with). Turn on the heat for a minute or so to heat the sauce through, then serve immediately.
Tagliatelle with Avocado and Spinach 'Pesto', French Beans & Slow-Roast Tomatoes https://www.thevegspace.co.uk/recipe-tagliatelle-with-avocado-and-spinach-pesto-french-beans-slow-roast-tomatoes/