Avocado pesto pasta with peas, asparagus and roasted tomatoes

A deliciously light seasonal salad with a healthy creamy dressing, ready in 30 minutes, a simple, wholesome dinner for the whole family.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

250g cherry tomatoes, halved
200g wholemeal pasta spirals
1 cup frozen peas
2 cups chopped asparagus or green beans
¼ cup fresh basil leaves, plus extra, to garnish
¼ cup torn fresh flat-leaf parsley
2 tablespoons toasted pine nuts
2 teaspoons zest of lemon, plus
2 tablespoons lemon juice
1 ripe avocado

Instructions

Stay Awake

1 Preheat oven to 140ºC. 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.

2 Meanwhile, cook pasta in a large pot of boiling water, following packet instructions. Add peas and asparagus for last 2 minutes of cooking time. Drain and return to saucepan.

3 Meanwhile, in a food processor, blitz basil, parsley, pine nuts and lemon zest until finely chopped. Add peeled avocado and lemon juice along with 3-4 tablespoons of water. Process until smooth. Season generously with cracked black pepper.

4 Add avocado mixture to pasta. Toss to combine. Serve pasta topped with roasted tomatoes and extra basil leaves.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 14 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 13 g

Sodium 30 mg

Calcium 90 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.