Avocado Pasta with Roast Cherry Tomatoes

Name: Avocado Pasta with Roast Cherry Tomatoes
Yield: 1 serving with generous sauce
Cuisine: British
Ingredients: 1/2 ripe avocado; 1/4 lemon, juiced; 1 medium clove of garlic; 1 tbsp. pesto (or a small handful of fresh basil); Handful peas; 80 g dried wholegrain pasta (1 portion); Handful cherry tomatoes; Balsamic vinegar; Olive oil; Parmesan

Izzy@ditching_the_apron @cook_20970117

A great #workingfromhome lunch or dinner for one inspired by the mystery bag challenge #mysterybag2 . Deliciously fresh and healthy to leave you feeling full and still virtuous. Added a few cupboard staples added and a lemon quarter leftover to stop the avocado browning.
Ideal #stayingathome #lunchinspo or #dinnerinspo #lunchideas

Izzy@ditching_the_apron @cook_20970117

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Ingredients

1 serving with generous sauce

1/2ripe avocado
1/4lemon, juiced
1medium clove of garlic
1 tbsp.pesto (or a small handful of fresh basil)
Handfulpeas
80 gdried wholegrain pasta (1 portion)
Handfulcherry tomatoes
Balsamic vinegar
Olive oil
Parmesan

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Steps

1

Preheat the oven to 200 degrees C.
2

Boil salted water.
3

As the water for the pasta is boiling, add the cherry tomatoes to a roasting dish with a splash of balsamic vinegar and olive oil and roast at until the pasta is cooked.
4

Add the pasta to the boiling salted water and cook until al dente.
5

Blend the garlic, pesto, half the peas and a teaspoon of pasta water together.
6

Once the pasta is cooked, add the avocado and the lemon juice, salt and pepper and blend.
7

Coat the pasta and serve immediately with the roasted tomatoes and a grating of parmesan.