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Garden mint, pea and avocado pesto pasta

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 1/2 cups fresh or frozen sweet peas (if using frozen, defrost for 15 minutes)
  • 1 large ripe avocado
  • 1 cup mint leaves
  • 1 clove garlic, minced
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 4 tbsp olive oil
  • 1/2 tsp sea salt and a good pinch of freshly ground pepper
  • 1 lb orecchiette, or pasta of choice
  • finely grated Locatelli cheese, to serve
  • 2 tbsp Italian seasoned breadcrumbs, toasted (optional)

Method
 

  1. Place the mint, avocado, garlic, lemon juice, oil, salt, pepper and 1 cup of the peas in a small food processor and process until smooth. Set aside.
  2. Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente. Drain, reserving 1⁄2 cup of the cooking water.
  3. Place the pasta, pesto and remaining peas in a large bowl. Add pasta water, a tablespoon at a time as needed to get the desired texture, and toss to combine. Divide between bowls and top with grated locatelli and toasted breadcrumbs if desired. Drizzle with good olive oil and serve.