Avocado pesto pasta with peas, asparagus and roasted tomatoes
- 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 lemon zest, plus
- 2 tablespoons lemon juice
- 1 ripe avocado
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.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 3g
Dietary fibre 13g
Make it gluten free: Use gluten-free pasta.
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