For 4 Serving(s)
|200 grams wholemeal pasta|
|2 bunches fresh asparagus - trim ends|
|100 grams washed and chopped rocket|
|4 finely chopped spring onion|
|50 grams Bio feta|
|2 cloves of garlic peeled, crushed and finely chopped|
|30 grams finely chopped basil|
|50 ml lemon juice|
|1/4 cup Torfutti (cream cheese)|
|Salt and pepper to taste|
|Extra virgin olive oil|
Avocado Pasta Directions
Heat two tablespoons of olive oil in a heavy bottomed pan.
Add the garlic cloves and spring onions and gently braise until cooked through, let them cool and add them to a blender with the basil, avocado, Torfutti® and preserved lemon until smooth add salt and pepper to taste.
Chop the asparagus into 3cms chunks and blanche in boiling water for 2 minutes, drain and remove.
Heat two tablespoons of olive oil in a heavy bottomed pan, add the pasta and asparagus and warm through, lastly add the rocket and wilt it gently.
Take the pasta off the heat and blend through the dreamy avocado sauce, top with crumbled Bio feta ®