250g cherry tomatoes, halved
Spray olive oil
200g wholewheat fusilli
175g frozen peas
250g asparagus, cut into 2cm lengths
4 tbsp fresh basil leaves, plus extra to garnish
4 tbsp chopped fresh flatleaf parsley
2 tbsp toasted pine nuts
1 ripe avocado, chopped
Zest and juice 1 lemon
This creamy avocado pasta dish is vegan and high in iron to keep you feeling fuelled – with plants!
- Heat the oven to 140oC/fan 120°C/gas 2. Line a large baking tray with non-stick baking paper, add the cherry tomatoes and spray with olive oil. Roast for 20 min.
- Meanwhile, cook the pasta according to the pack instructions. Add the peas and asparagus for the last 2 min of the cooking time. Drain and return everything to the pan.
- Blitz the basil, parsley, pine nuts and lemon zest in a food processor until finely chopped. Add the avocado, lemon juice and 3–4 tbsp water and whiz until smooth. Season generously with freshly ground black pepper.
- Stir the pesto through the pasta. Divide among 4 bowls and serve topped with the tomatoes and extra basil.