recipe: asparagus & avocado pasta

15 | Mar | 2015

I’m adding this to the salad section as it can be eaten, hot, warm or cold. Wholegrain rice pasta is a nice alternative to wheat pasta if you can get your hands on it (whole wheat pasta works great too though!). Whole grain rice pasta is ideal for people who avoid gluten. Be cautious of gluten free products that are often marketed as ‘health’ foods. Often the gluten source is replaced with another highly refined starch which can spike blood sugar levels and is devoid of any nutrients. You’ve been warned!

packed with

makes 2 servings

2 cups wholegrain pasta
10-12 asparagus spears (woody ends removed)
1 large ripe avocado
½ cup of basil leafs
2 tbsp pine nuts
juice of quarter a lime
1 tbsp pumpkin seeds (optional)

make and do

- cook the pasta according to packet instructions
- chop the asparagus into roughly 1 ½ inch pieces
- five minutes before pasta is due to be ready steam the asparagus in a steamer or colander over the pasta

- roughly chop the basil & nuts
- smash the avocado in a bowl, squeeze over the lime juice and add the chopped basil and nuts. (I like to keep all the elements a bit chunky for added texture!)

- when the pasta is cooked, drain the water
- add the asparagus and the green dressing. season with salt and pepper
- stir to combine
- add some toasted pumpkin seeds if you’re feeling fancy!

with a twist

- replace asparagus with fresh or frozen peas

share

comments powered by Disqus