Avocado Pesto Gluten Free Pasta Salad
This gluten free pasta salad is made with an avocado pesto and is the perfect side dish to a picnic party.
Servings 4 people
Calories 320kcal
Ingredients
- 3 tbsp peeled almonds roughly chopped and toasted
- 1 clove garlic finely minced
- 3/4 cup fresh basil leaves roughly chopped
- 2 tbsp parsley leaves roughly chopped
- Zest and juice of 1 lemon
- 1 1/2 oz parmigiano reggiano plus extra for garnish
- 1/4 cup part skim ricotta
- 1 ripe avocado pitted and peeled
- 1 tsp honey or to taste
- Salt and pepper to taste
- 1/2 lb Catelli Gluten Free Fusilli pasta
- 1 lb asparagus ends trimmed and cut into 1 inch pieces
- 1/2 cup fresh or frozen English peas thawed
- 1/2 cup grape tomatoes halved
- 2 tbsp sundried tomatoes rehydrated in water and finely minced
- 1 oz sliced almonds toasted
- 1/2 oz parmigiano reggiano grated, for garnish
Instructions
- In a food processor, blend together the almonds and garlic. Then add the basil, parsley, lemon zest, juice, cheeses, honey and avocado. Puree until very smooth and thick. Season with salt and pepper to taste, and set aside.
- Meanwhile, cook the Catelli Gluten Free Fusilli in a large pot of salted water according to package directions. In the last 3 minutes, add the asparagus, then add the peas in the last minute (if using fresh). Drain everything into a colander filled with ice.
- Once cooled, mix with the avocado sauce, grape tomatoes, and sundried tomatoes until well coated. If using frozen thawed peas, now is the time to mix them in. Top with the additional shaved parmesan cheese and toasted almonds.
Nutrition
Calories: 320kcal