Avocado pesto pasta with hot-smoked salmon
Prep Time 10 Min Cook Time 10 Min Ready in 20 Min Serves 4
375g dried wide fettuccine 3 cups fresh basil leaves, loosely packed 1 garlic clove, chopped 2 tablespoons walnuts, toasted 1 teaspoon lemon rind, finely grated 1/4 cup lemon juice 2 avocados 2 tablespoons extra virgin olive oil 100g baby rocket 250g cherry tomatoes, halved 185g peppered hot-smoked salmon, skin removed, flaked Fresh basil leaves, to serve
1. Cook pasta following packet directions. Drain, reserving ¼ cup cooking water. Cover pasta to keep warm. 2. Place basil, garlic, walnuts, lemon rind and juice into a food processor. Process until finely chopped. Roughly chop 1 avocado. Add chopped avocado, oil and 2 tablespoons reserved cooking water to basil mixture. Process until smooth and combined (if mixture is too thick, add remaining tablespoon of cooking liquid). Season well with salt and pepper. 3. Combine pasta, pesto, rocket, tomato and salmon in a large bowl. Slice remaining avocado. Serve pasta topped with sliced avocado and basil.