Linguini with a really yummy, dairy free, avocado pesto perfectly matched with chicken and crushed tomatoes.
A house with kids in it seems to inadvertently operate around a variety of pastas for dinner, for some reason this seems to be a commonly loved food with kids. It also operates heavily around making meals fun enough that the kids will eat without having to stand over their shoulder poking and bribing and pleading…… as with my kids…. well dinnertime for Sam and breakfast for Georgia….. least their kind enough to give me two mealtimes where someone is refusing to eat anything…….
We also have a flourishing veggie patch, well flourishing with basil and parsley at least, and so pesto has become a staple here. (so cheap!) This pesto is dairy free, which also keeps the cost right down, but if you wanted you could certainly serve topped with some grated Parmesan cheese. Adding avocado really gave this pesto a delicious creaminess…. so worth trying!
linguini with avocado pesto and crushed tomatoes
½ cup fresh basil
2 tbsp raw cashews
3 tbsp lemon juice
2 cloves garlic
1 packet linguini
1 punnet cherry tomatoes
2 chicken thighs (or breasts)
Place avocado, basil, cashews, lemon juice, garlic and salt into a food processor and blitz until desired texture, either smooth or chunky.
Cut chicken into bite sized pieces and pan fry in a little olive oil until cooked through, remove from pan, add a little more oil and add the tomatoes for just a couple of minutes, tossing regularly.
Cook pasta as per packet instructions. Combine some of the pesto with the chicken and pasta, serve topped with tomatoes.
Extra pesto can be stored in the fridge for a few days, just place into a sterilized jar and top with a layer of olive oil.