Avocado, Pea & Asparagus Pasta

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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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