Recipes

WEIGHT LOSS MANAGEMENT

Pulse Pasta with Avocado Pesto

Cook Time / TOTAL TIME

15 minutes / 25 minutes

SERVINGS

3 servings

CALORIES

619 kcal / serve

pesto-pasta-2

INGREDIENTS

METHOD

  • 250g box of red lentils pulse pasta

  • 1 ripe avocado, peeled, pitted

  • 1 garlic clove

  • 1⁄2 cup cashews

  • 1⁄2 cup fresh basil

  • 1-2 Tbs lemon juice

  • 1⁄4 cup extra virgin olive oil (EVOO)

  • 1 zucchini, sliced

  • 2 cups sugar snap peas, trimmed

  • Salt and pepper
  1. Cook pasta as per box instructions to al dente.

  2. Blanch zucchini and sugar snap peas in boiling water to partially cook.

  3. To make the sauce, add cashews to a food processor and process to a coarse texture, add garlic, basil, avocado, EVOO and lemon juice, salt and pepper and process to smooth.

  4. Add water if too thick.

  5. In a saucepan, add pasta, vegetables and avocado pesto sauce stirring to heat through.

  6. Divide into three to serve.
Enjoy!