I've been hunting around for good alternatives for wheat based pasta and have found this green pea fusilli at Waitrose which is absolutely fantastic! It's one of your five a day and the texture is very similar to that of 'real' pasta, once you have a sauce on it's very difficult to tell the difference. If you're looking to lower your carbohydrate intake this would be a very good place to start. I've made a gloriously creamy avocado pesto to stir in and pan fried cherry tomatoes in balsamic vinegar to top the dish. This is a seriously quick and healthy meal, perfect for anyone trying to cut some calories but maintain the Taste Factor! The avocado pesto can be used in sandwiches or in a salad as well so it's well worth saving any leftovers.
170g dried Green Pea Pasta from Waitrose
1 ripe avocado
25g fresh basil
Half a lemon
2 cloves of garlic
2 tbsp olive oil
16 cherry tomatoes
Salt and pepper
Start by making the avocado pesto. Strip the basil leaves from the stalks and place in a food processor, pulse until finely chopped. Then add the avocado, lemon, garlic and a pinch of salt, blend until smooth. Finally add the oil and pepper, blend again to combine the final elements.
Bring plenty of water to a boil and add the dried pasta. Simmer for 5 minutes, stirring occasionally.
Meanwhile, place the cherry tomatoes in a pan over a medium heat. Cook for a few minutes, until the skins start to split, then add a drizzle of balsamic vinegar and caramelise for another minute or two.
Drain the pasta and place in a bowl, pour in the avocado pesto and stir until everything is combined. Serve immediately with the cherry tomatoes on top. Enjoy!