Creamy Avocado Pesto Pasta Salad
Ingredients
- 2-3 servings rigatoni pasta or preferred pasta of choice
- 1/4 cucumber
- a few cherry tomatoes
- 1 large or 2 medium soft ripe avocados
- juice of 1 lemon
- 3 tbsp fresh flat leaf parsley leaves
- 1 tsp garlic granules
- a sprinkle of dried chilli flakes (optional)
- salt, to taste
Optional chickpea additions
- 400g can chickpeas
- sea salt
- cracked black pepper
Preparation
Cook the pasta according to packet instructions until al dente, drain, rinse with cold water to cool it down, then set aside.
Prepare the salad vegetables by dicing and slicing them.
Add all the pesto ingredients to a jug, then blend everything until smooth and creamy using a hand stick blender. Taste and add more salt or chilli flakes if desired.
Add the pasta and salad vegetables to a large mixing bowl, and if using any protein, add it as well. Gently stir in the creamy avocado pesto and serve.
Optional chickpea
Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a baking tray with non-stick baking parchment.
Drain and rinse a 400g can of chickpeas, then dry them using a clean tea towel.
Pour the chickpeas into a bowl and season with sea salt and cracked black pepper.
Place them onto the baking tray and bake in the oven for 15 minutes until crispy.
