Ingredients
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
Method
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.
Ingredients
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