200g frozen peas
2 bunches asparagus, trimmed and
cut into rough 5cm lengths
Lime wedges and lime zest, to serve
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.
You will need one bunch basil and 80g pistachios in total for this recipe. Use zest from lime in the pesto to garnish.
Fiano, Vermentino, Pinot G
or Chenin Blanc