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Avocado, Pea & Asparagus Pasta

Here's how you make Avocado, Pea & Asparagus Pasta
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  • Servings: 4
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 400 grams dried spaghetti (wholemeal specified)
  • 200 grams frozen peas
  • 640 grams asparagus (trimmed and cut into rough 5cm lengths, 2 bunches)
  • Basil leaves, torn to serve
  • Roasted almonds, coarsely chopped to serve
  • FOR AVOCADO PESTO
  • 1 cup basil leaves
  • 2/3 cup olive oil (extra-virgin olive oil)
  • 1/4 cup almond nuts (roasted)
  • 1/2 lemon, juiced
  • 1 garlic clove
  • 1 avocado (halved and stone removed and flesh scooped out and diced, Hass variety specified)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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