Penne with smoked mackerel and sauce of avocado and spinach

Name: penne with smoked mackerel and sauce of avocado and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 ready to eat avocado eats; 1 toe garlic; 1 lemon; 1 forest radish; 300 g fresh spinach bag; 300 g kamut penne pasta organic, package; 65 g pine nuts bag; 260 g fresh smoked mackerel fillet

A surprising pasta dish thanks to the kamut. This ancient grain is a source of protein and minerals and rich in fiber.

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Clean the garlic and cut finely.
Clean the lemon, grate the yellow skin and cut the fruit into pieces. Wash the radishes and cut into quarters. Cut the spinach coarsely.
Bring a pan of plenty of water to the boil and add the pasta. Cook for 8 minutes until al dente.
In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes. Remove from the pan and leave to cool on a plate.
Meanwhile, remove 1 cup of cooking liquid from the pasta water with a soup spoon.
Puree the avocado, garlic, half of the spinach and the pasta water with the hand blender into a sauce. Season with pepper and salt.
Drain the pasta and mix in the lemon zest, the avocado sauce and the rest of the spinach.
Spread with the radish, mackerel and pine nuts over the plates and serve with the lemon slices. Serve immediately.