(blurry pictures and avocado pesto blotches all over the plate… that’s what happens when you’re too hungry to wait any second longer before digging in, I guess)
This is another simple and quick recipe that doesn’t look like much but which actually left me licking my plate. Avocado pesto in general can do no bad as far as I’m concerned, but the kidney beans and lightly cooked tomatoes rounded it up quite perfectly.
for 2 servings:
2 cloves of garlic
about 7 basil leaves
a dash of olive oil
a dash of water
half a teaspoon of paprika
pepper, salt and cayenne to taste
1 can of kidney beans
4 big tomatoes
a bit of olive oil
salt and pepper
a few basil leaves
optional: parmesan cheese
Cook the spaghetti until al dente 8-10 minutes. Blend all the ingredients for the avocado pesto and set aside.
Peel the shallot and dice it finely, then quarter the tomatoes. Heat a bit of olive oil in a pan and sweat the shallot. Add in the tomatoes with a dash of water and let cook until the tomatoes become soft but not too mushy. Drain the beans and add them to the pan. Sprinkle some salt and pepper as well as some basil leaves on top .
Drain the spaghetti, arrange them on two plates and swirl them in the pesto. Add the topping and if you like, grate some parmesan cheese on top.