Avocado Pesto Pasta with Asparagus & Peas

For the pesto

2 Hass avocados

25 g basil leaves (one bunch)

¼ cup roasted cashews

¼ cup olive oil

4 garlic cloves

1 ½ tbsp nutritional yeast (optional)

1 lemon

salt and pepper

For the pasta

Spaghetti

1 bunch asparagus, steamed

1 Spring onions, sliced

Fresh rocket

Frozen peas, cooked

In a blender add all the pesto ingredients, blend until smooth. Will keep in an airtight jar, refrigerated, for 2–3 days.

To make pasta dish

Pasta of your choice – cook per package instructions

Add a generous amount of Avocado Pesto.

Combine with the following ingredients:
● One bunch asparagus, steamed
● Spring onions, sliced
● Fresh rocket
● Frozen peas, cooked

To serve: half an avocado, sliced and placed on top with a wedge of lemon, salt and pepper to taste.