Cappellini with three pestos

Ingredients for 1 servings:

• 125 g spaghetti (capellini, very thin)
• Pesto: (Tomato)
• 4 tomatoes, dried, preserved in oil
• 1 tomato(s), ripe, diced
• 1 tbsp pine nuts
• 1 tbsp Parmesan, grated (heaped tbsp)
• 1 garlic clove(s)
• 50 g olive oil
• Chili pepper(s), red
• Salt
• Pesto: (garlic)
• 8 garlic cloves
• 1 small onion(s), diced
• 1 tbsp pine nuts
• 1 tbsp breadcrumbs
• 50 ml olive oil
• 1 tbsp butter
• 2 tbsp Parmesan, grated (heaped tbsp)
• Salt
• pepper
• Pesto: (Avocado)
• Avocado(s), ripe and soft fruit
• ½ lemon(s), the juice
• 2 tbsp olive oil
• basil
• 1 tbsp pistachios, unsalted
• 1 tbsp Parmesan, grated (heaped tbsp)
• 1 garlic clove(s)
• Chili pepper(s), green
• Salt
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

tasty combination on the plate

Preparation of “Tomato Pesto”: Roughly chop the well-drained tomatoes. Roughly chop the garlic, chili, briefly toasted pine nuts, and tomato. Blend everything finely with an immersion blender. Gradually add the olive oil. Season with salt, if desired. Preparation of “Garlic Pesto”: Sauté the onion in hot butter until softened, then let cool slightly. Roughly chop the garlic. Briefly toast the pine nuts and also roughly chop them. Finely puree the sautéed onion, garlic, and pine nuts with an immersion blender. Gradually add the olive oil. Finally, stir in the breadcrumbs. Preparation of “Avocado Pesto”: Roughly chop the garlic, pistachios, basil, and chili and blend finely with the avocado and lemon juice. Stir in the olive oil and Parmesan cheese, and season with salt and pepper. Cook the pasta until al dente. Strain, reserving the pasta water. Stir 1-3 tablespoons of pasta water into each sauce. Roll the cooked pasta into three nests on the plate. Spoon one of the three sauces onto each nest.