Sunday, March 20, 2011

Avocado and Pea Penne

For some reason I felt like a vegetarian lunch. Maybe, just maybe, it was the fried chicken I had for dinner last night. =P

I found a recipe for Pea and Avocado Penne here. Avocado. In my pasta?? Sounds like my kind of dish! So today I gave it a go with a few changes.

The idea for this dish is to make pesto using avocado and peas. Nice. I feel that this recipe takes a bit more work but the end result is worth it as you get a nice thick creamy pasta without all that fattening stuff.

Using four types of vegetables, it is really quite a delicious alternative for those who are trying to eat more healthily. Not to mention the pre-meal workout included in the package!

So here we go..
So you trim the green beans and steam them. Then set them aside for later.
Mash the avocados in a large bowl. Resist the temptation to stuff them into your face.
Boil the green peas and then mash them. Feel satisfied that you're getting such a good workout, and all before lunch. Add them to the avocados.
Chop up some garlic and throw it in as well.
Toast some pine nuts and chop them roughly when they have cooled. Stop popping them into your mouth. Save some for garnishing and throw the rest into the bowl.
Squeeze the juice from half a lemon in, roughly.
Lastly, add some chopped spinach and you're done with the pesto and the rest is pretty easy to make =)

I modified it by using less peas, more avocadoes, adding chilli flakes and also feta cheese. (I can never go vegan. NEVARRRR!!!111!!!11!)

Below is the recipe with some of my modifications:

Pea & Avocado Pesto

  • 1/2 cups pine nuts, toasted
  • 1 cup baby peas
  • 2 avocados
  • 2 cups baby spinach, roughly chopped
  • 2 garlic cloves, diced
  • lemon juice from 1/2 lemon

Pea & Avocado Penne

  • 2 1/2 cup Penne Pasta
  • 250g green beans, trimmed
  • 490g cups butter beans (1 can)
  • olive oil
  • dried chili flakes
  • feta cheese, crumbled

Prep Work:

Roughly chop the toasted pine nuts reserving a few for garnish.

Boil peas for 1-3 minutes until just tender; strain, rinse and set aside.

Steam the green beans for 3-4 minutes until just tender; set aside.

Making the pesto:

In a bowl mash the avocado and then combine with the cooled mashed peas, garlic, chopped pine nuts and lemon juice. Then stir through the shredded baby spinach until well combined.

1.Cook the penne pasta to the packet instructions, strain and set aside.

2.Heat about two tablespoons of oil in a large deep pan; add the steamed green beans and butter beans toss for 1-2 minutes over a medium heat. Add the cooked pasta and toss well.

3.Reduce the heat to low and toss through the pea and avocado pesto. Toss until well combined (and spinach is wilted) and warmed through.

4.Serve topped with reserved toasted pine nuts, dried chili flakes and feta cheese.


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