Creamy avocado pasta

Ingredients

• 2 x avocados
• 300g edamame beans
• 2 x garlic cloves
• 1 cup of fresh basil leaves
• 2 tbsp lemon juice
• 1 tbsp of extra virgin olive oil
• 700g Buckwheat pasta (or whatever pasta you prefer)
• 150g cherry tomatoes, halved

Steps

1. Boil pan of water for pasta. Boil edamame beans for 5 minutes. When down run under cold water to cool.
2. Scoop out avocado into a food processor. Add garlic, basil leaves, half the edamame, and oil. Blend until smooth.
3. Add pasta to water and follow cooking instructions on the packet. Lightly fry cherry tomatoes in a little olive oil for 5 minutes to soften.
4. When pasta is cooked, drain and mix in avocado puree to blend.
5. Serve and add cherry tomatoes and remaining edamame on top.
6. Serving suggestion, toasted pine nuts if time to toast and prep.

This recipe was contributed by volunteer Lesley😊