Green Pesto Pasta with Broccolini, Feta & Avocado
This green pesto pasta is one of those fresh, feel-good meals that somehow tastes comforting and light at the same time. It’s creamy from the avocado, salty from the feta, packed with flavour from the pesto, and finished with crunchy toasted seeds for the best texture. The splash of balsamic at the end completely brings it to life with that punchy little finish. It’s simple, nourishing, and the kind of pasta you end up craving on repeat.
Green Pesto Pasta with Broccolini, Feta & Avocado
Ingredients
- 400 g pasta of choice I used radiatori
- 1 cup fresh pesto preferably homemade
- 1 large head broccolini diced
- ¾ cup feta cheese crumbled
- 1–2 avocados diced into cubes
- 1 large handful pumpkin and sunflower seeds toasted
- Salt and pepper to taste
- Fresh balsamic vinegar for serving
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions until al dente.
- About 1 minute before the pasta is finished cooking, add the diced broccolini directly into the pasta water to lightly steam and soften.
- Before draining, reserve a bit of the pasta water. Drain the pasta and broccolini, then return everything to the pot.
- Add the fresh pesto and stir until the pasta is well coated. Add a splash of the reserved pasta water if needed to loosen the sauce and help everything come together smoothly.
- Crumble in the feta cheese, then add the diced avocado and toasted pumpkin and sunflower seeds. Gently stir everything together until combined.
- Serve warm and finish with salt and pepper if needed, along with a drizzle of fresh balsamic vinegar for that bright, punchy flavour.
