1 ripe avocado
Small bunch coriander, leaves and stems chopped
1/2 medium white onion, chopped
1 garlic clove, minced
Juice from 1 lime
½ – 1 jalapeño (deseeded for less heat)
½ teaspoon sea salt
200g frozen peas
Handful of rocket leaves
- Cook the Penne according to the packet instructions. When 3 minutes remain, add the frozen peas to the water.
- Add the rest of the ingredients to a blender or food processor with 60ml of water and blend until smooth. If it’s too thick, add more water, 1 tablespoon at a time.
- Drain the pasta and peas and add back to the pan along with the sauce. Heat through gently until the sauce is warm.
- Serve topped with rocket leaves, enjoy!