Green Pea Pasta with Avocado Pesto and Balsamic Cherry Toms

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.

Serves 2


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

Balsamic vinegar

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!