Serves: 4

Cooking time: 30 mins

Ingredients

• 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

Instructions

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

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)