Avocado Pesto Pasta

Method

1. Preheat the oven to 180°C fan / 200°F fan-assisted.
2. Cook the pasta in salted boiling water. As soon as it’s almost al dente, add the frozen peas and boil for a minute, then drain.
3. Meanwhile add the cherry tomatoes to a roasting tray, season with salt and pepper and drizzle over a splash of olive oil. Mix, then roast for 8 minutes.
4. Slice the avocados in half, remove the stone and scoop out the flesh. Peel the garlic cloves. Add both to a food processor, along with the fresh basil (discard the stalks), spinach, pine nuts, chilli flakes, 1/2 tsp of salt, a large pinch of pepper and the extra virgin olive oil. Finally add the zest from one of the lemons and the juice from both, then process into a smooth pesto sauce.
5. Add the pesto to the drained pasta and peas, followed by the roasted cherry tomatoes. Stir the pesto into the pasta, then serve with extra chilli flakes