Name: Avocado and Tomato Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Ingredients: 375g dried penne pasta; 190g jar bought sun-dried tomato pesto; 1 avocado, seeded, peeled, finely chopped; 1/2 cup finely shredded basil

375g dried penne pasta
190g jar bought sun-dried tomato pesto
1 avocado, seeded, peeled, finely chopped
1/2 cup finely shredded basil

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well. Return to pan
Add the pesto, avocado and half the basil to the pasta and gently toss to combine
Divide evenly among serving plates. Sprinkle with remaining basil and serve immediately

Tips & Hints:

Basil or chilli pesto can be used as an alternative to the sun-dried tomato, Top with shavings of parmesan instead of the basil

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well. Return to pan
Add the pesto, avocado and half the basil to the pasta and gently toss to combine
Divide evenly among serving plates. Sprinkle with remaining basil and serve immediately

Tips & Hints:

Basil or chilli pesto can be used as an alternative to the sun-dried tomato, Top with shavings of parmesan instead of the basil

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well. Return to pan
Add the pesto, avocado and half the basil to the pasta and gently toss to combine
Divide evenly among serving plates. Sprinkle with remaining basil and serve immediately