30 Minute Meals: Springy Avocado & Asparagus Pasta
Possibly the most beloved brunch item of all time - Avocado. But other than brunch items, how else can we make the most of this delicious green fruit? Here’s Georgia (@georgia_levy_) to guide us through a creamy avocado pasta that’s just perfect for your next garden BBQ’s and picnics.
“This is a brilliant dish for vegans as the avocado acts as butter or cream would, bringing all the ingredients together and making a delicious, rich sauce. Eat warm or try cold as a salad with some feta sprinkled on top. I made mine with orzo, but any pasta shape like spaghetti or conchiglie would work well.” - Georgia
Prep time: 3 minutes
Cook time: 10 minutes
Total time: 13 minutes
Servings: 4
Ingredients:
250 g Orzo
3 tbsp Olive oil
2 Garlic cloves (thinly sliced)
150 g Frozen or fresh peas
200 g Asparagus
2 Avocado
1 Lemon (Juice and zest)
40 g Pine nuts
Recipe:
- Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.
- Meanwhile, warm the oil in a large frying pan over a medium heat and fry the garlic until it begins to colour on the sides. Immediately add the peas and asparagus, a small splash of water and a pinch of salt and cook for a few minutes until the asparagus is tender.
- Scoop the avocado out its skin into a bowl, zest over the lemon and mash with a fork. Stir into the veg pan along with the herbs. Squeeze over the lemon juice and season well. Have a taste and adjust the seasoning if needed.
- Once the pasta is cooked, drain, reserving a cup of cooking water. Place the vegetable pan back on the heat and stir in the pasta, tossing it in the sauce. Add a few splashes of cooking water until you have a nice ,smooth sauce. Transfer to plates, zest over more lemon and sprinkle over the pine nuts before serving.
