Avocado, Pea & Asparagus Pasta
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Recipe: #35342
July 27, 2020
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- Serving Size: 1 (435.6 g)
- Calories 884
- Total Fat - 47.7 g
- Saturated Fat - 6.6 g
- Cholesterol - 0 mg
- Sodium - 17 mg
- Total Carbohydrate - 97.9 g
- Dietary Fiber - 11 g
- Sugars - 12.9 g
- Protein - 20.6 g
- Calcium - 111.6 mg
- Iron - 8.1 mg
- Vitamin C - 26.1 mg
- Thiamin - 1.2 mg
Step 1
To make the avocado pesto, process basil, olive oil, almonds, lemon juice and garlic in a food processor until very smooth, season to taste and then add Hass avocado (or the variety of avocado you are using) and pulse to combine but so there’s still a little avocado texture remaining and then set aside.
Step 2
Cook pasta in a large saucepan of boiling salted water until al dente, adding the peas and asparagus in the last two minutes of cooking.
Step 3
Drain and return to pan along with 1 tablespoon of the pasta cooking water.
Step 4
Add the pesto, toss lightly to coat and combine, season to taste and then divide among plates and serve scattered with extra basil leaves and chopped almonds.
Tips & Variations
No special items needed.
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