Avocado pesto with prawns and pasta

This moreish pasta dish is ideal for a family lunch or quick mid-week dinner.

  • 10 mins cooking
  • Serves 4
  • Print


Avocado pesto with prawns and pasta
  • 375 gram (12 ounces) wholemeal penne
  • 340 gram (11 ounces) asparagus, trimmed, halved crossways
  • 2 1/2 cup firmly packed fresh basil leaves
  • 1/4 cup (40g) pine nuts, toasted
  • 1 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon water
  • 1 medium avocado (250g), peeled, chopped
  • 150 gram (4½ ounces) feta
  • 1 kilogram (2 pounds) cooked tiger prawns (shrimp), shelled, deveined, with tails intact
  • 1/3 cup lightly packed fresh small basil leaves, extra


Avocado pesto with prawns and pasta
  • 1
    Cook pasta in a large saucepan of boiling salted water for 8 minutes or until almost tender. Add asparagus; cook a further 1 minute until tender. Drain. Rinse under cold water; drain.
  • 2
    Process basil, pine nuts, garlic, oil, juice and the water until finely chopped. Add avocado and half the feta; process until smooth. Season to taste.
  • 3
    Place pasta, asparagus and pesto mixture in a large bowl with prawns; toss gently to combine.
  • 4
    Divide pasta among bowls; top with remaining feta and extra basil leaves.


Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm (2 inches) of the tips.

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