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–+ servings

Green Pesto Pasta with Broccolini, Feta & Avocado

Prep Time 5 minutes
Cook Time 10 minutes
Makes 4 servings

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.