Avocado and Tomato Pesto Pasta

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Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

375g dried penne pasta
190g jar bought sun-dried tomato pesto
1 avocado, seeded, peeled, finely chopped
½ cup finely shredded 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: Basil or chilli pesto can be used as an alternative to the sun-dried tomato. Top with shavings of parmesan instead of the basil.
 
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1 Comment

heidz86 - on 20 October 2011
I cooked this tonight, very yummy and beautiful flavour! Only thing is next time I will drain the sun-dried tomato pesto of the extra oil - as I just put it straight in as is and it made it very oily. I added shaved parmesan to mine too, superb.
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