Pasta with avocado-basil pesto and spicy salmon

Ingredients for 2 servings:

• 25 g pine nuts
• 2 organic limes
• 1 avocado(s)
• 10 sprigs basil
• 120 g pasta
• salt and pepper
• some sugar
• 2 tbsp olive oil
• 2 portions of salmon fillet(s)
• 2 tbsp clarified butter
• some chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Toast the pine nuts in a pan without oil. Squeeze the juice from the limes. Halve the avocado, scoop out the pit, peel the flesh, and roughly dice the flesh. Wash the basil, shake dry, and finely chop. Place half of the basil, 3/4 of the lime juice, pine nuts, and avocado in a tall mixing bowl and blend with a hand blender until smooth. Season with salt, pepper, and a little sugar. Cook the pasta in plenty of boiling salted water according to the package instructions. Wash the salmon and pat dry. Heat clarified butter in a pan and fry the salmon for about 2 minutes on each side. Season with salt, pepper, a little lime juice, and chili flakes. Drain the pasta, reserving about 100 ml of the cooking water, then rinse the pasta and let it drain briefly. Add the pasta water to the pesto and mix well, then stir in the 2 tablespoons of olive oil. Mix the pasta and pesto together and serve on plates with the remaining basil and salmon.