Avocado Pesto Pasta

This recipe combines two of our favourite things, pasta and avocado. And the best thing is it’s super easy to make too.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F.

   
2. 2

   Cook the pasta in salted boiling water. As soon as it’s almost al dente, add the frozen peas and boil for a minute, then drain.

   
3. 3

   Meanwhile add the cherry tomatoes to a roasting tray, season with salt and pepper and drizzle over a splash of olive oil. Mix, then roast for 8 minutes.

   
4. 4

   Add the avocados and garlic cloves to a food processor, along with the basil leaves, spinach, pine nuts, chilli flakes, 1/2 tsp of salt, a large pinch of pepper and the extra virgin olive oil. Finally add the zest from one of the lemons and the juice from both, then process into a smooth pesto sauce.

   
5. 5

   Add the pesto to the drained pasta and peas, followed by the roasted cherry tomatoes. Stir then serve with extra chilli flakes.