Pea & Avocado Penne

by Trudy ~ Veggie num num on July 7, 2010

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Pea & Avocado Penne

This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture. Throw in some more green with baby spinach and green beans and you have a colourful, healthy and really tasty vegan pasta recipe.

I included the pine nuts because they are a favourite of ours and give the dish an authentic pesto taste; for a non vegan version crumble through some feta cheese before serving. The pea and avocado mash would also work great as a spread on bruschetta or as a dip with crispy bread.

Quick and easy to make this vegetarian pasta is delicious served warm or could be made ahead of time and served as a cold pasta salad. Green, creamy and delicious; perfectly yummy penne pasta for happy bellies :)

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.

Pea & Avocado Penne

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 22 comments… read them below or add one }

Jennifer July 7, 2010 at 4:22 pm

This looks so fresh and delicious! Looking forward to trying this!

Joanne July 8, 2010 at 10:40 am

This looks like a fantastic version of pesto. I would love a huge bowl of this pasta!

Howard Garrett July 9, 2010 at 9:48 am

Do you put any value on using organic ingredients?

The Curious Cat July 10, 2010 at 4:11 am

Ooo like the sound of this…might have to bookmark! xxx

Trudy (veggie num num) July 12, 2010 at 2:22 pm

Thanks all for the feedback!! :)
&
@Howard I do indeed… where we can, we like to grow own own produce and always try to find the best locally grown and organic ingredients for many of our recipes. There are so many benefits to using organic ingredients; more and more people are choosing to support organic farmers and producers, which is great news for our health and the health of the planet :)

Rebecca (Blissfully Vegan) July 23, 2010 at 5:51 pm

I love your idea of using Peas in Pesto! This looks too good…:)

CC August 24, 2010 at 10:07 pm

Lovely fresh recipe, thank you!
I added some chilli as I like a bit of extra heat in my food, and it worked really well.
Next time, I might try and put the garlic into the oil rather than into the pesto mix – see if it brings out a different flavour.

Sophia August 31, 2010 at 8:16 am

The penne really looks delicious! Totally something that I would make for dinner, and save some leftovers for work the next morning. I’m going to have to put it on my list to try soon. Today I plan to make a Low Fat Tomato Pasta Salad. I hope it’s tasty. Thanks for sharing your recipe!

Rebecca October 18, 2010 at 8:51 am

I’m making this with dinner tomorrow :) I’m suree it will taste delicious!

Trudy (veggie num num) October 18, 2010 at 6:37 pm

Hi Rebecca, thanks for your comment, peas in pesto is sooo good :)

CC love the addition of chilli, I always enjoy a little heat in my food too, thanks so much for your comment and great feedback :)

Hi Sophia, this recipe is perfect for your lunchbox as it also taste great cold :) Thanks for your comment!!!

Hi Rebecca, would love to hear how the dish turns out!! Thanks for dropping in here at Veggie num num :)

Bryony October 21, 2010 at 1:44 am

Stumbled across this (and the rest of your fabulous website) a while back and made this pasta dish last night.
Literally, the best vegetarian recipe ever. It was so so tasty! Loved the toasted pine nuts in it.
I added a mix of rocket, watercress and spinach to mine. The rocket gave it that lovely spicy taste to it.
Your website is making a meat eater love everything vegetarian just as much!

Trudy (veggie num num) October 22, 2010 at 1:00 pm

Yay Bryony! So very glad to hear it, that’s just what Veggie num num is all about :) The watercress and rocket would be a truly tasty addition to this recipe, nice touch :) Thanks so much for the great feedback and lovely comment!!

Holly December 5, 2010 at 9:37 pm

Just made this, it was lovely! I think this is my new favourite vegan/veggie blog! Thanks.

Trudy (veggie num num) December 7, 2010 at 10:27 am

Thanks Holly! So happy to hear it!! Hope you enjoy more Veggie num num recipes soon :)

Jaime January 17, 2011 at 5:39 pm

looks delicious!

Marieke February 15, 2011 at 4:51 am

Another winner! How delicious was this?! I used walnuts instead of pinenuts (pnuts are incredibly pricey here) and a combo of whole wheat and regular spaghettini. Now trying to fast forward the clock so I can go home and eat the leftovers!

Britt August 18, 2011 at 3:14 am

This was delicious…the only thing I added were a few splashed of veggie stock and some halved cherry tomatoes..I will be making this again!

Emma August 27, 2011 at 3:07 pm

YUM!!!! Im inspired, cant wait to try more of your vegan recipes, Thanks!!

Jeniffer Steenhuis September 17, 2011 at 7:58 pm

This looks so yummy!

Becky September 27, 2011 at 12:19 pm

This has been one of my go-to recipes for so long. It’s delicious!

Klaus November 19, 2011 at 2:31 pm

Not for the vegans, but a liberal grating of parmesan takes this dish to another level!

Kirsty January 14, 2012 at 5:57 pm

Thanks for the recipe, Trudy. We had this for dinner tonight and it was creamy and delicious… great convalescence food! Hope 2012 is treating you well :-D

Leave a Comment



Previous post: Moroccan Pizza

Next post: Bean Burritos w/ Homemade Wheat Tortillas

cialis nabp pharmacy mixing flowmax and cialis cutting cialis in half 20 mg