Name: Avocado Pesto Pasta
Ingredients: 300g / 10.6oz cherry tomatoes; olive oil; 4 tbsp pine nuts; 100g / 3.5oz spinach; 1/2 tsp chilli flakes, plus extra for topping; 2 lemons; 2 avocado; 6 tbsp extra virgin olive oil; salt and pepper; 30g / 1oz fresh basil; 2 garlic cloves; 150g / 5.3oz frozen peas; 400g pasta / 14.1oz

Pesto Pasta

Do you heat pesto before adding to the pasta?

Should you reserve some of the pasta water before draining?

This recipe combines two of our favourite things, pasta and avocado. And the best thing is it's super easy to make too.

Tree Nuts

Wheat

Vegetarian

Vegan

Lactose Free

Fresh Vegetables

gram

cherry tomato

Oils

milliliter

olive oil

Nuts Seeds & Mixes

pine nuts

spinach

Seasonings

red pepper flakes

Fresh Fruit

lemon

avocado

extra virgin olive oil

Salt & Pepper

fresh basil

garlic

Canned Vegetables

green peas

Pastas & Noodles

dry pasta

Calories from Fat

Calories

Iodine

Minerals

Sugar

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Pantothenic acid (B5)

Vitamins

Vitamin B6

Choline

Beta-carotene

Vitamin A

Dietary Fiber

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Water

Vitamin C

Vitamin E

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Protein

Selenium

Vitamin K

Lutein+zeaxanthin

Dietary Folate Equivalents

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Pistachio Pesto Pasta with Grilled Corn and Zucchini

Avocado Pesto Pasta

Produce

Baking Goods

Snacks

Pasta, Sauces, Grain

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