Name: Avocado pesto with prawns and pasta
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 375 gram (12 ounces) wholemeal penne; 340 gram (11 ounces) asparagus, trimmed, halved crossways; 2 1/2 cup firmly packed fresh basil leaves; 1/4 cup (40g) pine nuts, toasted; 1 clove garlic, crushed; 2 tablespoon extra virgin olive oil; 1/4 cup (60ml) lemon juice; 1 tablespoon water; 1 medium avocado (250g), peeled, chopped; 150 gram (4½ ounces) feta; 1 kilogram (2 pounds) cooked tiger prawns (shrimp), shelled, deveined, with tails intact; 1/3 cup lightly packed fresh small basil leaves, extra

Ingredients

375 gram (12 ounces) wholemeal penne

340 gram (11 ounces) asparagus, trimmed, halved crossways

2 1/2 cup firmly packed fresh basil leaves

1/4 cup (40g) pine nuts, toasted

1 clove garlic, crushed

2 tablespoon extra virgin olive oil

1/4 cup (60ml) lemon juice

1 tablespoon water

1 medium avocado (250g), peeled, chopped

150 gram (4½ ounces) feta

1 kilogram (2 pounds) cooked tiger prawns (shrimp), shelled, deveined, with tails intact

1/3 cup lightly packed fresh small basil leaves, extra

Method

1.Cook pasta in a large saucepan of boiling salted water for 8 minutes or until almost tender. Add asparagus; cook a further 1 minute until tender. Drain. Rinse under cold water; drain.

2.Process basil, pine nuts, garlic, oil, juice and the water until finely chopped. Add avocado and half the feta; process until smooth. Season to taste.

3.Place pasta, asparagus and pesto mixture in a large bowl with prawns; toss gently to combine.

4.Divide pasta among bowls; top with remaining feta and extra basil leaves.

Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm (2 inches) of the tips.
Note

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