Cooking time: 30 mins
250g punnet cherry tomatoes, halved
200g wholemeal pasta spirals
1 cup frozen peas
2 bunches asparagus, chopped
1/4 cup basil leaves, plus extra, to garnish
1/4 cup flat-leaf parsley
2 tablespoons toasted pine nuts
2 teaspoons lemon zest
1 ripe avocado, peeled, stone removed
2 tablespoons lemon juice
Preheat oven to 140°C. Line a large baking tray with baking paper. Place cherry tomatoes on prepared tray and spray with olive oil. Roast for 20 minutes, or until wilted and tender.
Meanwhile, cook pasta in a large pot of boiling water according to packet instructions. Add peas and asparagus for last 2 minutes of cooking time. Drain and return to saucepan.
Add avocado mixture to pasta; toss to combine. Serve the pasta topped with roasted tomatoes and extra basil leaves.