Avocado, Pea & Asparagus Pasta
Recipe: #35342
July 27, 2020
Categories: Spaghetti, Asparagus, Peas, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Frozen Vegetables, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
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 by Step Method
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
No special items needed.
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