Av­o­cado pesto pasta with hot-smoked salmon

Prep Time 10 Min Cook Time 10 Min Ready in 20 Min Serves 4

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

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

Di­rec­tions

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.

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