Penne Rigate with Smoked Salmon and Avocado Pesto

Ingredients

• 400 g penne rigate
• 2 ripe avocados
• 200 g smoked salmon
• 0.5 cup fresh basil leaves
• 0.25 cup pine nuts
• 1 clove garlic
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook the penne rigate according to package instructions until al dente.

2. 2

   While the pasta cooks, prepare the avocado pesto: in a food processor, combine the avocado flesh, basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.

3. 3

   Reserve 1/2 cup of the starchy pasta water, then drain the penne.

4. 4

   Return the pasta to the pot over very low heat. Add the avocado pesto and a splash of the reserved pasta water to loosen the sauce to your desired consistency.

5. 5

   Gently fold in the torn pieces of smoked salmon.

6. 6

   Serve immediately, garnished with extra fresh basil or a pinch of red pepper flakes if desired.