Capellini with avocadopesto

Name: Capellini with avocadopesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

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
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
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
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
Crunchy topping: Crushed nuts provide crunchy fun!