1. Heat oven to 200°C (390°F).
  2. Remove the core from the capsicum, slice thinly, spread on a lined baking tray and place in oven. Roast for 10 minutes or until softened. Set aside to cool.
  3. Meanwhile, bring a large saucepan of water to the boil and cook pasta according to packet instructions.
  4. To make the pesto, dry roast the pine nuts in a small saucepan over medium heat for 5 minutes or until fragrant. Add the pine nuts, basil, olive oil, nutritional yeast and salt to a food processor and process for 30 seconds or until it forms a paste. Set aside.
  5. Halve the cherry tomatoes, remove the arils from the pomegranate and slice the avocado.
  6. To assemble, add all of the ingredients except the avocado to a large mixing bowl. Gently toss until combined. Scoop onto a serving platter and garnish with slices of avocado. Eat immediately.

Product Options