Alligator Spaghetti


(Serves: 3-4)
Time: 20 Minutes
  • 350g Squid Ink Spaghetti (cuttle fish ink also works - this should be enough for 3-4)
  • 4 Heaped tbs pesto
  • 4-5 ripe avocados
  • 4 cloves garlic
  • 2 limes
  • Glug of good olive oil
  • 30g Fresh basil
  • Pinch Salt & Pepper
  • Parmasean

In honour of my recent trip to Florence over the weekend (where I drank more wine than bacchus and consumed more pasta than a pregnant Blac Chyna) I give you my favourite EVER spaghetti recipe. “Alligator Spaghetti.”


Affectionately named because it is made from Avocados which were once known as “Alligator Pears” in old English and due to the dish’s slimy green colour. This recipe is perfect if you are avocado aficionado like myself or want to impress small children… who of course absolutely LOVE this dish. I use squid ink or cuttlefish ink spaghetti to get the full effect of the “Alligator Spaghetti” but it’s surprisingly easy to find this type of pasta at your supermarket (or if you are feeling extra a little Italian deli I go to in Putney called Valentinas.)

I made this dish for my last filming session at Tastemade and the crew really loved it, we normally save the main courses we make for our lunch but this was all gone before 11am!


FOOD STYLING TIP: Using a fork make loads of mini “swirls” in the pasta before serving. I do this for shoots and it makes boring pasta dishes look so much better in photos.



  1. Put your pasta to cook in a large pan of boiling, salted water.

  2. While that's on the hob scoop out the flesh of your avocados and add to a food processor.

  3. Add the garlic, lime juice, olive oil, salt and pepper, basil and finally pesto. Blitz in food processor until smooth.

  4. Add ladleful of the starchy pasta water to the avocado sauce and mix again. (You might be able to drain the pasta at this point... make sure you cook it al dente and don't over cook it!)

  5. Add the finished avocado sauce to the drained pasta and mix to make sure it's evenly coated.

  6. Serve in a large dish and don't forget to top it with a few extra basil leaves and a grating of parmesan!