Tried and True

I'm a pasta lover and when I saw it was paired with another one of my favorites- avocado, I was sold. 
This salad is super creamy and filling. Not to mention all that GREEN: peas, avocado, spinach, green beans- now thats emerald eats. 


Read more about it on Veggienumnum. It's an awesome veggie blog - check it out. Can't wait to post more of our favorites from this site!


Also- It's Vegan. However, we break down and add Parm. I love me some cheese.

Featured Ingredients:


PINE NUTS: rich in Heart-healthy fats, Vitamins, and antioxidants. Buttery and sweet little nuts. When you toast these babies- Don't walk away. They are pricey and if they get extra-toasty they won't be extra tasty! 


GREEN BEANS: No Fat, Low Calorie, Packed full of vitamins, minerals and Fiber. What more can I say? Fresh is really the only way to go. Unless you have no teeth- then you can go for the soft canned kind : )

           Pea & Avocado Penne

Preparation time: 25mins
Serves 4

Pea & Avocado Pesto

• 45g (1.5oz) pine nuts, toasted
• 2 cups baby peas
• 1 avocado
• 2 cups baby spinach, roughly chopped
• 2 garlic cloves, diced
• lemon juice

Pea & Avocado Penne

• 300g (10.5 oz) Penne Pasta
• 250g (9 oz) green beans, trimmed
• 1½ cups butter beans (tinned or cooked)
• olive oil

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

Bring about 3 cups of water to boil in a small saucepan, cook the peas for 1-3 minutes until just tender; strain, rinse and set aside.

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

In a bowl mash the avocado with the cooled peas, garlic, chopped pine nuts and a good squeeze of lemon juice. Mash well to get a nice creamy texture but insure not to squash everything to a pulp : ) then stir through the shredded baby spinach until well combined.

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

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.

Reduce the heat to low and toss through the pea and avocado pesto. Toss until well combined and warmed through.

Serve topped with reserved toasted pine nuts and a few baby spinach leaves. Great warm or cold; a perfect vegan pasta dish for dinner or your lunch box.