Pea, Avocado & Mint Pesto Pasta

4
Servings
5m
Prep Time
5-10m
Cook Time
10m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. Note you can substitute the mint with any other green leafy herb you have or prefer."

Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (221.4 g)
  • Calories 580
  • Total Fat - 20.9 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 0.5 mg
  • Sodium - 27.7 mg
  • Total Carbohydrate - 91.4 g
  • Dietary Fiber - 16.7 g
  • Sugars - 1.3 g
  • Protein - 11.9 g
  • Calcium - 57.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.4 mg

Step 1

Place mint, avocado, garlic, lime, oil, salt, pepper and 1 cup (140 grams) of the peas in a small food processor and process until smooth and set aside.

Step 2

Cook the pasta in a large saucepan of boiling salted wateer for 6 minutes or until al dentre and then drain, reserving 1/2 cup (125m) of the cooking water.

Step 3

Place pasta, pesto, cooking water and remaining peas in a large bowl and toss to combine.

Step 4

Divide between bowls and top with the pine nuts, parmesan and lime wedges to serve.

Step 5

Note you can substitute the mint with any other green leafy herb you have or prefer.

Tips & Variations


No special items needed.

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