Avocado pesto pasta with peas, asparagus and roasted tomatoes
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Time to make:
$4.05 per serve
(at time of publication)
Full ingredients list:
250g punnet cherry tomatoes, halved
200g wholemeal pasta spirals
1 cup frozen peas
2 bunches asparagus, chopped
1/4 cup basil leaves, plus extra, to garnish
1/4 cup flat-leaf parsley
2 tablespoons toasted pine nuts
2 teaspoons lemon zest
1 ripe avocado, peeled, stone removed
2 tablespoons lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 140°C. Line a large baking tray with baking paper. Place cherry tomatoes on prepared tray and spray with olive oil. Roast for 20 minutes, or until wilted and tender.
Step 2Meanwhile, cook pasta in a large pot of boiling water according to packet instructions. Add peas and asparagus for last 2 minutes of cooking time. Drain and return to saucepan.
Step 3Meanwhile, blitz basil, parsley, pine nuts and the lemon zest in a food processor until finely chopped. Add peeled avocado and the lemon juice along with 3–4 tablespoons of water; process until smooth. Season generously with cracked black pepper.
Step 4Add avocado mixture to pasta; toss to combine. Serve the pasta topped with roasted tomatoes and extra basil leaves.
About this recipe
First published: March 2018