Creamy Chicken and Avocado Pesto Pasta

15 minutes 

15 minutes 

4

• 500g wholemeal fusilli or your favorite pasta
• ½ brown onion
• 2 tbsp Melrose Organic Extra Virgin Olive Oil
• 500g chicken tenderloins, chopped into small pieces
• 1–2 cups of Avocado, Macadamia and Basil Green Pesto (ingredients below)
• ½ cup parmesan, grated or a few tablespoons or nutritional yeast flakes

• To Make Creamy Avocado, Macadamia & Basil Pesto / Stir Through Pasta Sauce:

  • 2 ripe avocadoes
  • ½ cup macadamia nuts (approx. 15 nuts)
  • 1 garlic clove
  • 1 lemon, juice only
  • 1 cup fresh basil leaves
  • 1/3 cup Melrose Australian Macadamia Oil
  • 2 tsp Melrose Organic Essential Greens

Place a large pot of salted water on the boil, add pasta and cook according to packet instructions.

Place a large frypan over medium heat, when hot add Melrose Organic Extra Virgin Olive Oil and sauté onion for five minutes then add chicken and cook for a further 10 minutes or until cooked through. Season chicken with a sprinkle of salt. Turn off heat.

When pasta is cooked al dente, drain and pour pasta into frypan then add a cup of avocado pesto and stir through. Serve warm with grated parmesan or nutritional yeast flakes for a vegan alternative. Season with salt and cracked black pepper if desired.

To Make Creamy Avocado, Macadamia & Basil Pesto / Stir Through Pasta Sauce:

Place avocado, macadamia nuts, garlic, lemon juice, Melrose Australian Macadamia Oil, Melrose Organic Essential Greens and salt into a high powdered blender. Blend on medium speed until you have achieved a smooth creamy consistency.

You could also use Melrose Organic Extra Virgin Olive Oil or Melrose Organic Sunflower Oil with this recipe.