Serves: 4

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


Step 1

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.

Step 2

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.

Step 3

Meanwhile, blitz basil, parsley, pine nuts and the lemon zest in a food processor until finely chopped. Add peeled avocado and the lemon juice along with 3–4 tablespoons of water; process until smooth. Season generously with cracked black pepper.

Step 4

Add avocado mixture to pasta; toss to combine. Serve the pasta topped with roasted tomatoes and extra basil leaves.

Nutrition Info (per serve)

Kilojoules 1,593kJ
Calories 381cal
Protein 12.1g
Total fat 18.1g
Saturated fat 3.1g
Carbohydrates 36.1g
Sugars 4.2g
Dietary fibre 11.8g
Sodium 18mg
Calcium 82mg
Iron 4.3mg