18 Aug Avocado, Bean & Rocket Pasta
Filling and decadent, this warm pasta salad meets the brief of tasty and nutritious.
Avocado, a key ingredient, is rich in tryptophan, a pre-cursor to serotonin – our feel-good chemical. It also contains folate and omega 3 fatty acids. This combination is known to help regulate our brain’s neaurotransmitters.
Our Avocado, Bean & Rocket Pasta is straight from the SoupedUp kitchen and is a resident favourite!
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
| Ingredients | Allergen | Prep | Unit | Serve 30 |
|---|---|---|---|---|
| Olive Oil | ml | 250 | ||
| Lemon Peel | Finely grated | g | 80 | |
| Lemon | Juice | ml | 160 | |
| Parmesan Cheese | Animal milk | Grate | g | 600 |
| Cooking Salt | g | 30 | ||
| Black or white Pepper, Ground | g | 30 | ||
| Avocado | Medium dice | kg | 1 | |
| Cannellini Bean | kg | 1.64 | ||
| Rocket | g | 240 | ||
| Spiral Pasta | Gluten (in wheat; oats; rye and barley) | kg | 2 |
Method
1. Cook pasta in a large pot of salted water, following packet
instructions, until tender. Drain, reserving cooking liquid as required.
Return pasta to pan.
2. Whisk oil, lemon rind and juice and half the parmesan together,
season with salt and pepper.
3. Add oil mixture to pan, reserved cooking liquid, avocado, cannellini
beans and rocket to pasta and toss gently to combine.
4. Serve with remaining parmesan.
