Pea, asparagus and avocado pesto spaghetti recipe - 9Kitchen

Ingredients

• 400g wholemeal spaghetti
• 200g frozen peas
• 2 bunches asparagus, trimmed and cut into rough 5cm lengths
• Basil leaves and coarsely chopped roasted almonds, to serve
• 1 cup basil leaves
• ⅔ cup extra-virgin olive oil
• ¼ cup roasted almonds
• ½ lemon, juiced
• 1 garlic clove
• 1 Hass avocado halved, stone removed, flesh scooped out and diced