Avocado Pesto Pasta with Peas, Asparagus & Roasted Tomatoes



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!

Serves 4

  1. 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.
  2. 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.
  3. 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.
  4. Stir the pesto through the pasta. Divide among 4 bowls and serve topped with the tomatoes and extra basil.