Avocado Pesto Pasta with Roasted Tomatoes Recipe – EatWell Magazine
This pesto pasta is perfect for an easy, vegan mid-week meal. The addition of creamy avocado and sweet roasted tomatoes makes it a winner in every family!
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Tongs
- Serving bowl
- Spoon
Ingredients
- 2 punnets vine-ripened tomatoes
- 1 packet legume pasta, uncooked
- 2 cloves garlic, crushed
- ⅓ cup fresh basil leaves
- 2 tbsp lemon juice
- 3 tbsp olive oil
- ¼ cup grated parmesan
- 1 large ripe avocado, pit removed
- Pinch sea salt & pepper
- Handful microgreens
- 2 tbsp roughly chopped pumpkin seeds
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