Serves: 4; Prep: 5mins; Cook: 10mins
Ingredients:
500g shell pasta
270g jar chargrilled capsicum in oil
1/4 cup lemon juice
Salt and pepper, to taste
1 large firm avocado, chopped
1 cup fresh basil leaves
50g baby spinach leaves
2 tablespoons toasted pine nuts
Method:
Cook pasta until tender. Drain.
Rinse under cold water. Drain.
Drain capsicum.
Reserve 1/4 cup of the oil.
Add reserved oil and juice to pasta.
Toss to thoroughly coat.
Season with salt and pepper.
Add drained capsicum, avocado, basil, spinach and nuts to pasta.
Toss to combine.