Avocado Pesto With Shrimp And Pasta - cooking recipe

Ingredients

13 oz wholewheat penne pasta
12 oz asparagus, trimmed and halved crosswise
2 1/2 cups firmly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 clove garlic, crushed
2 tbsp extra virgin olive oil
1/4 cup lemon juice
1 medium avocado, peeled, pitted and chopped
5 oz feta cheese
2 lbs cooked jumbo shrimp, peeled and deveined, with tails intact
1/3 cup lightly packed fresh small basil leaves, for sprinkling

Preparation

Cook pasta in a large saucepan of boiling, salted water for 8 mins or until almost tender. Add asparagus and cook for a further 1 min until tender. Drain. Rinse under cold water, then drain again.
For the pesto, process basil, pine nuts, garlic, oil, lemon juice and 1 tbsp water until finely chopped. Add avocado and half the feta and process until smooth. Season to taste.
Place pasta, asparagus and pesto mixture in a large bowl with shrimp and toss gently to combine.
Divide pasta among bowls; top with the remaining feta and additional basil leaves.