Avocado pesto with prawns and pasta
This moreish pasta dish is ideal for a family lunch or quick mid-week dinner.
- 10 mins cooking
- Serves 4
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Ingredients
Avocado pesto with prawns and pasta
- 375 gram (12 ounces) wholemeal penne
- 340 gram (11 ounces) asparagus, trimmed, halved crossways
- 2 1/2 cup firmly packed fresh basil leaves
- 1/4 cup (40g) pine nuts, toasted
- 1 clove garlic, crushed
- 2 tablespoon extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 1 tablespoon water
- 1 medium avocado (250g), peeled, chopped
- 150 gram (4½ ounces) feta
- 1 kilogram (2 pounds) cooked tiger prawns (shrimp), shelled, deveined, with tails intact
- 1/3 cup lightly packed fresh small basil leaves, extra
Method
Avocado pesto with prawns and pasta
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1Cook pasta in a large saucepan of boiling salted water for 8 minutes or until almost tender. Add asparagus; cook a further 1 minute until tender. Drain. Rinse under cold water; drain.
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2Process basil, pine nuts, garlic, oil, juice and the water until finely chopped. Add avocado and half the feta; process until smooth. Season to taste.
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3Place pasta, asparagus and pesto mixture in a large bowl with prawns; toss gently to combine.
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4Divide pasta among bowls; top with remaining feta and extra basil leaves.
Notes
Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm (2 inches) of the tips.
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