- 2 hot-smoked salmon fillets
- 7 oz fresh tagliatelle or pappardelle (wide ribbon pasta)
- ½ cup fresh basil
- 2 tbsp lemon juice
- 1 avocado, diced
- 1 tbsp extra virgin olive oil
- 3.5 oz cherry tomatoes, halved
- Handful of arugula
Makes two dishes of avocado pasta with pesto and salmon
1. Boil the fresh pasta according to the instructions on the packaging; fresh pasta often needs no more than 3 minutes. Strain the pasta and keep it warm. Note: keep 2 tbsp of the water you used to cook the pasta.
2. For the avocado pesto: put the avocado, lemon juice, basil, and oil in a small food processor and blend until smooth (this can also be done using a hand blender). Season with salt and pepper. If the pesto paste is too thick to stir through the pasta, add 1 to 2 tbsp of the water that you used to cook the pasta.
3. Add the pesto to the pan of strained fresh pasta and mix it, so that all pasta is covered with the avocado pesto. Add the cherry tomatoes and arugula to the pan and stir them through using tongs.
4. Serve the pasta on two plates and garnish with chunks of the hot-smoked salmon. You can add the salmon warm or cold. If you prefer it warm, heat it for 90 seconds in the microwave at 600W or for 6 minutes in a preheated oven at 400°F.