Capellini with avocadopesto

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4.3 3
Quick, quick, avocado pesto! This dish manages to land on your plate in a new record time of only 30 minutes. The Coronation? A crunchy nut topping.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Salmon fillets (approx. 150 g each)
  • 1 TABLESPOON Soy sauce
  • 2 TABLESPOONS Chili Chicken Sauce
  • 7-10 Tbsp salt, pepper
  • 1/2 bunch Radishes
  • 4 TABLESPOONS Olive oil
  • 50 g Manchego (piece)
  • 1 Avocado
  • 400 g Capellini

Directions

  1. 1

    Rinse salmon, dab dry and place in a flat ovenproof dish. Mix soy sauce and chilli-chicken sauce and spread on the salmon. Switch on the oven grill on medium heat. Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil.

  2. 2

    Meanwhile, for the pesto, wash and clean the radishes (put aside about half of the leaves) and chop them very finely with 1 tbsp. oil in a blender (you can also use a hand blender - but first chop the radishes coarsely) and take them out. Grate the cheese. Cut avocado in half, remove seeds and pulp. Blend with cheese, 3 tbsp. oil and half of the radish leaves in a hand blender. Stir in finely chopped radishes. Season to taste with salt and pepper.

  3. 3

    Grill the salmon in the oven on the second rail from above for about 5 minutes. Cook pasta in boiling salted water according to package instructions for approx. 3 minutes until al dente. Drain, drain and mix with avocadopesto. Serve with salmon and rest of radish leaves.

  4. 4

    Crunchy topping: Crushed nuts provide crunchy fun!

Nutrition Facts

KCAL
880 kcal
CARBS
71 g
FATS
41 g
PROTEINS
53 g