Bigoli with Avocado and Rocket Pesto

Ingredients

1 pkt San Remo Bigoli pasta

1 cup rocket

1 large avocado, seed & skin removed

¼ cup pistachio kernels

½ cup parmesan

½ cup olive oil

salt n pepper

Method

Cook pasta as per packet directions.

Place pistachio’s & rocket into food processor and blend.

Add parmesan, avocado and blend.

Pour olive into processor gradually until pesto is smooth.

Add salt n pepper to taste.

Once pasta is cooked, drain and reserve ½ cup of pasta water.

Pour pesto over pasta and combine.

If a little dry, add small amounts of pasta water and mix.