Cook the pasta in salted water, drained, drizzle with a little olive oil to prevent from sticking then put aside to cool slightly.In a food processor, blend together avo, feta cheese, half the rocket, cucumber slices, basil pesto, pinch of salt, lemon juice and blend.Mix with the pasta and tomatoes. And other half of the rocket. Transfer the pasta to your picnic dish.Then top with the toasted pinenuts and garnish with basil leaves.Tip: Its great without the nuts if you're allergic. If you're not fond or allergic to avo, then use 1/3 cup (80 ml) cream cheese.Reprinted with permission of Siba Mtongana and Food Network South Africa.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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