Cook the pasta until al dente, following the instructions given on the packet. Meanwhile, make the pesto by putting the avocado, strawberries, peanuts ,basil, garlic and extra-virgin olive oil in the blender and giving it all a good whiz. Mix the pasta with the pesto in a bowl and leave to cool in the fridge. Sprinkle some grated Parmesan on top and, if you like, finish off with some halved cherry tomatoes.
Recipes
Quick and easy pasta salad with strawberry and avocado pesto
Ingredients
- * 450 g penne rigate Borges
- * 1 medium-sized avocado
- * 70 g strawberries
- * 100 ml Borges extra virgin olive oil
- * 30 g peanuts
- * 50 g basil
- * 1 clove of garlic
- * 50 g Parmesan cheese
Step by step
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Step 1