Lunch

Avocado, Pea and Asparagus Pasta

  • Serves: 4
  • Preparation: 10 minutes
  • Cooking: 10 minutes
  •       

Ingredients

400 g wholemeal spaghetti
200 g frozen peas
2 bunches asparagus, trimmed and cut into rough 5cm lengths
Basil leaves and coarsely chopped roasted almonds, to serve
Avocado pesto
1 cup basil leaves
cup extra-virgin olive oil
¼ cup roasted almonds
½ lemon, juiced
1 garlic clove
1 Hass avocado halved, stone removed, flesh scooped out and diced

Method

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. Add Hass avocado and pulse to combine but so there’s still a little avocado texture remaining. Set aside.

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. Drain and return to pan along with 1 tbsp of the pasta cooking water. Add the pesto, toss lightly to coat and combine, season to taste. Divide among plates and serve scattered with extra basil leaves and chopped almonds.

Ingredients

 400 g wholemeal spaghetti
 200 g frozen peas
 2 bunches asparagus, trimmed and cut into rough 5cm lengths
 Basil leaves and coarsely chopped roasted almonds, to serve
Avocado pesto
 1 cup basil leaves
  cup extra-virgin olive oil
 ¼ cup roasted almonds
 ½ lemon, juiced
 1 garlic clove
 1 Hass avocado halved, stone removed, flesh scooped out and diced

Directions

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. Add Hass avocado and pulse to combine but so there’s still a little avocado texture remaining. Set aside.

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. Drain and return to pan along with 1 tbsp of the pasta cooking water. Add the pesto, toss lightly to coat and combine, season to taste. Divide among plates and serve scattered with extra basil leaves and chopped almonds.

Avocado, Pea and Asparagus Pasta

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