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Lyndy Milans Pesto Linguine

Lyndey Milans Linguine

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with Avocado Pesto, Asparagus and Peas

Try Lyndey Milan's delicious linguine pasta recipe with avocado pesto, asparagus and peas for your next dinner idea. This dish pairs perfectly Mediterranean whites like Fiano, Vermentino or Pinot G. A glass of Chenin-Blanc from Moss Brothers in WA also pairs well with the freshness and crunch of this dish as it's quite a rich example of the style with attractive textural elements.

400g linguine

200g frozen peas

2 bunches asparagus, trimmed and 

cut into rough 5cm lengths

Lime wedges and lime zest, to serve

Avocado pesto

1 green chilli, deseeded, roughly chopped 

1 cup basil leaves + extra to serve

2/3 cup (160ml) extra virgin olive oil

1/4 cup (60g) roasted pistachio kernels 
+ 20g extra to serve

1 lime, zested and juiced

1 garlic clove

1 avocado halved, stone removed, 

flesh scooped out and diced

Recipe by Lyndey Milan 

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food prep by Sarah-Jane Hallett

1. For the avocado pesto: process chilli, basil, oil, ¼ cup pistachios, lime juice and garlic in a food processor until very smooth, season to taste. Add avocado and pulse to combine. 

2. Cook pasta in a very large saucepan of salted boiling water according to packet directions, until al dente. Add the peas and asparagus in the last two minutes of cooking. Drain, reserving the pasta water. Return pasta to pan along with 1 tablespoon of the pasta water. 

3. Add the pesto, toss lightly to coat, season to taste. Add more pasta water if necessary.

4. To serve: divide among four bowls, scatter with extra basil leaves, chopped pistachios and lime zest.


Lyndey’s note:

You will need one bunch basil and 80g pistachios in total for this recipe. Use zest from lime in the pesto to garnish.

Wine match:

Fiano, Vermentino, Pinot G 
or Chenin Blanc

Preparation Time
Cooking Time