The home-made avocado rocket pesto is the hero in this recipe and takes the dish to the next level for flavour. The end result is light, healthy and quite simply summer pasta perfection!

Ready in: 15 mins
Serves: 4

Ingredients

• 400g Co-op Fusilli
• 1 avocado, flesh chopped
• ½ lemon, zested and juiced, plus extra to serve
• large handful fresh basil leaves, or other soft leafy herb, plus extra to serve
• 20g rocket or other salad leaves
• 1 clove garlic, ¼ roughly chopped, the remainder finely chopped
• 1 tbsp olive oil
• ½ red chili, finely chopped, plus extra to serve (optional)
• 2 x 150g pack Co-op Cooked King Prawns
• Parmesan, to serve (optional)

Method

1. 1. Cook the pasta according to pack instructions. Meanwhile put the avocado, lemon zest and juice, herbs and salad leaves into a small food processor with the ¼ chopped clove of garlic and a splash of water. Whizz until smooth and season well.
   2. Gently heat the oil in a frying pan, add the remaining garlic and chopped red chilli. Cook for 30 secs then add the prawns and cook for 2-3 mins until piping hot.
   3. Toss in the cooked, drained pasta with the avocado pesto and prawns. Serve topped with some extra herbs and a little grated Parmesan or other hard cheese if liked, plus some extra chilli if you want a little extra spice, and an extra squeeze of lemon.