Dinner

Avocado Pesto Pasta with Asparagus & Peas

  • Serves: 5
  •       

Ingredients

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

Method

1

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
2

Pasta of your choice – cook per package instructions

3

Add a generous amount of Avocado Pesto.

4

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

5

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

Ingredients

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

Directions

1

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
2

Pasta of your choice – cook per package instructions

3

Add a generous amount of Avocado Pesto.

4

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

5

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

Notes

Avocado Pesto Pasta with Asparagus & Peas

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