This is comfort food at its finest.
- 200 g tagliatelle pasta
- 2 avocados
- 2 tbsp pesto
- 1/2 tsp salt
- 1 tsp dill
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp ground pepper
- 1 small garlic clove, crushed
- 1 tsp lemon juice
- 1/2 cup garden peas
- 1/2 cup edamame beans
- 8 cherry tomatoes
- 1 1/2 tsp red chilli flakes
- 3 tbsp olive oil
- 4 tsp coconut yoghurt
Preheat the oven to 200C | Gas mark 6.
Cut the cherry tomatoes in half, place on a baking tray, sprinkle with 1 tsp of chilli flakes, a little salt, pepper and drizzle with 1 tbsp of olive oil. Cook in the middle of the oven for 20 minutes.
Cook the pasta in a large pot of boiling salted water according to package instructions and drain.
For the sauce
Mash the avocados, add in the pesto, salt, dill, oregano, basil, crushed garlic and a squeeze of lemon juice. Stir in the garden peas and edamame beans. Taste and season to taste.
Stir in the avocado sauce into the pasta, and transfer onto a plate.
Decorate with roasted tomatoes and dollops of coconut yoghurt before drizzling with a little olive oil.