Summer Avocado Pesto Pasta
Prep Total/Time: 30 mins
- 1 handful of cherry tomatoes, halved
- 2oz whole-grain or veggie pasta
- 1/2 cup peas (fresh or frozen)
- 1 cup chopped asparagus or green beans
- ¼ cup fresh basil leaves, plus extra to garnish
- ¼ cup fresh parsley
- 1 tablespoon toasted pine nuts
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 ripe avocado
Preheat the oven to 285°F. Place cherry tomatoes on a baking dish and drizzle with olive oil. Roast for 20 minutes, or until wilted. Cook pasta. Add peas and asparagus for the last 2 minutes of cooking time. Drain and add to saucepan. Blend basil, parsley, pine nuts, and lemon zest until finely chopped. Add peeled avocado and lemon juice along with 3-4 tablespoons of water. Process until smooth. Season with salt and pepper. Add avocado mixture to pasta. Toss to combine. Serve pasta topped with roasted tomatoes and extra basil leaves.
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