Spring Primavera Fettuccine

Serves 4, Prep and Cook 30 mins

375g fettuccine

2 bunches asparagus,

trimmed, cut into thirds 1 vegetable stock cube 1 tblsp Dijon mustard 1 cup firmly packed

fresh basil leaves 80g rocket leaves

1 clove garlic, chopped 1 avocado, chopped Shaved parmesan and

lemon wedges, to serve

1 Cook fettuccine in a large saucepan of boiling, salted water for about 10 minutes, until almost tender. Add asparagus. Cook for further 2 minutes, or until tender.

Drain, reserving ¼ cup of cooking liquid.

2 Return fettuccine and asparagus to same pan. Cover to keep warm.

3 Meanwhile, blend stock cube with ½ cup hot water in a jug. Stir in mustard.

4 Process basil, rocket, garlic and stock mixture in a food processor until finely chopped. Add avocado. Process until smooth.

5 Transfer avocado mixture to pan with pasta and reserved cooking liquid. Season with salt and pepper. Stir to combine.

6 Serve with shaved parmesan and lemon wedges.