Brain Sauce Pasta

This is not quite pesto and not quite carbonara, it’s somewhere in the middle. A glossy, creamy green pasta made with avocado, herbs, pepitas, cashews, anchovies, olive oil and egg yolk for that silky, sauce-coated finish. It’s the kind of recipe I love for foggy, scattered days when you want something comforting and satisfying, but still full of ingredients that actually nourish the brain. The sauce is bright, savoury, mineral-rich and so much more delicious than the ingredient list makes it sound.