Avocado pesto pasta with peas, asparagus and roasted tomatoes

Instructions

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.