Avocado and pea pesto spaghetti
Filled with green goodness, this avocado and pea pesto spaghetti is the quick and easy pasta dish you need to get you through the week.
- 375g linguine
- 1 cup (120g) frozen peas
- 6 slices prosciutto
Avocado and pea pesto
- 1 cup (120g) frozen peas, thawed
- 1 cup mint leaves
- 1/2 cup basil leaves
- 1 garlic clove, chopped
- 1/3 cup (45g) pistachios, toasted
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (20g) finely grated parmesan
- 1 ripe avocado, stoned, peeled, chopped
- 2 tbs avocado oil
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the peas for the last 1 min of cooking. Drain well, reserving 1/2 cup (125ml) of the cooking liquid. Return pasta mixture to the pan.
Meanwhile, cook the prosciutto in a large frying pan over medium heat for 2 mins each side or until crisp. Transfer to a plate lined with paper towel.
To make the avocado and pea pesto, place peas in a heatproof bowl and cover with boiling water. Drain well. Transfer to a food processor with the mint, basil, garlic, pistachios, rocket and parmesan. Process until finely chopped. Add the avocado and oil and process until the mixture is just smooth.
Add half the pesto to the pasta mixture with the prosciutto and cooking liquid. Toss to combine. Divide among serving bowls. Top with remaining pesto.
Serve with baby rocket leaves and finely grated parmesan