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Pea and Avocado Penne

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • For the pea and avocado pesto:
  • 1 1/2 Ounce pine nuts, toasted
  • 2 Cup baby peas, shelled
  • 1 Avocado
  • 2 Garlic cloves, diced
  • Lemon juice, to taste
  • 2 Cup Baby spinach, roughly chopped
  • To complete the Pea and Avocado Penne:
  • 2 Tablespoon olive oil
  • 10.5 Ounce penne pasta, cooked according to package instructions
  • 9 Ounce green beans, trimmed
  • 1 1/2 Cup canned lima beans, drained and rinsed or 1 1/2 cups fresh lima beans, cooked

Details

Preparation

Step 1



Preparation

To make the pea and avocado pesto- Step 1:

Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes, or until the pine nuts become fragrant. Set aside to cool.

Step 2:

Place about 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil and cook the peas for 1-3 minutes, or until just tender. Strain, rinse and set aside.

Step 3:

When the pine nuts have cooled, reserve a few for garnish. Chop the rest roughly.

Step 4:

Place the avocado, pees, garlic, chopped pine nuts together in a large bowl. Drizzle with a few squeezes of lemon juice and mash with a fork until the pesto comes together, but still maintains some variety of texture. Stir in the chopped baby spinach and set aside.

To complete the Pea Avocado Penne- Step 1:

Place fill a double boiler or steamer with water over medium-high heat. Add the green beans and steam for 3-4 minutes, or until just tender. Set aside.

Step 2:

Heat the olive oil in a large pan over medium heat. Add the steamed green beans and lima beans, toss to combine and cook for 1-2 minutes. Add the cooked penne and mix until combined.

Step 3:

Reduce heart to low and add the pea and avocado pesto. Toss until the pesto is evenly distributed on throughout the penne, green beans and lima beans.

Step 4:

Divide the pasta into 6 portions and enjoy topped with the reserved pine nuts and a few extra baby spinach leaves.








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