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Avocado pesto pasta salad

Yields1 Serving

 3 cups fusilli pasta cooked to packet directions
 1 cup halved baby bocconcini
 ½ cup frozen peas, defrosted
 ½ cup sliced spring onion
 ½ cup halved cherry tomatoes
 ½ cup sliced baby cucumbers
 handful baby spinach leaves
Avocado Pesto:
 1 Hass Avocado
 3 cups loosely packed fresh basil
 ¼ cup toasted pine nuts
 ¼ cup freshly grated parmesan
 ¼ cup olive oil
 2 cloves garlic
 juice of one lemon
 salt & pepper
1

In a small food processor or blender add avocado, add basil leaves, pine nuts, parmesan, olive oil, garlic, lemon & salt pepper. Blend & taste for seasoning. Set aside.

2

To cool pasta, add the rest of the salad ingredients. Pour avocado pesto on top and give it a mix.

3

Garnish with more pine nuts, fresh basil & sliced avocado.

Nutrition Facts

0 servings

Serving size