Strawberry, Avocado and Pesto Pasta
Now this will tickle your taste buds, a vibrant take on the classic pesto pasta.
Ingredients
- 1 packet gluten-free Fusilli pasta
- 1 cup diced strawberries
- 1 fresh avocado diced
- 1/3 cup pomegranate arils
- 2 cusp fresh rocket
- 1/3 cup toasted pine nuts
- 1/3 cup pesto of choice
- Olive oil
- Balsamic reduction
To serve
- Parmesan
- Salt and pepper
Method
- Cook the pasta accordingly to the packet instructions, drain, and mix with the pesto, olive oil, salt, and pepper.
- Add the strawberries, diced avocado, rocket leaves, pine nuts, and parmesan.
- Mix gently and well. Drizzle with the balsamic reduction and serve.