Hello Spring! and hello to fresh new delicious recipes.

I don’t know about you but there’s something about pesto I find myself craving it so much more during the warmer months. I think it’s because it works so beautifully with colder dishes and this recipe is no exception! I combined fresh basil pesto with extra ripe Hass Avocado for a deliciously creamy sauce full of good fats and fibre. Added fragrant sun-dried sweet cherry tomatoes, sweetcorn for a crisp and garnished with toasted pine nuts for a satisfying crunch.

A flavour and texture explosion guaranteed to satisfy the whole family.

Ingredients:

300g Fresh Fussilli

1 Large avocado

200g sweetcorn

150g sun roasted cherry tomatoes

150g fresh basil pesto

50g toasted pine nuts

Method:

1.Boil your fresh pasta and pop to one side. Blend together your avocado with your pesto and combine with the pasta.

2.Stir through your sweetcorn, cherry tomatoes, toasted pine nuts then tuck in!