AVOCADO PESTO PASTA WITH HOT-SMOKED SALMON

12 ingredients   10m prep   10m cook   4 servings  

INGREDIENTS 

• 375g fettuccine
• 3 cups fresh basil leaves, loosely packed
• 1 garlic clove, chopped
• 2 tbsp walnuts, toasted
• 1 tsp lemon rind, finely grated
• 1/4 cup lemon juice
• 2 avocados
• 2 tbsp extra virgin olive oil
• 100g baby rocket
• 250g cherry tomatoes, halved
• 185g peppered hot-smoked salmon, skin removed, flaked
• Fresh basil leaves

COOKING METHOD

Step 1

Cook pasta following packet directions. Drain, reserving ¼ cup cooking water. Cover pasta to keep warm.

Step 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.

Step 3

Combine pasta, pesto, rocket, tomato and salmon in a large bowl. Slice remaining avocado. Serve pasta topped with sliced avocado and basil.