Avocado and Tomato Pesto Pasta
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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.