News and Events: Coriander Pesto Pasta Topped with Trout, Avocado and Watercress

Paired with Durbanville Hills Chenin Blanc

Serves 4-6

Prep time: 30 minutes

Cooking time: 10 minutes

Easy

Ingredients

For the coriander pesto

  • 20 g watercress, roughly chopped
  • 60 g coriander, roughly chopped
  • 50 g parmesan, grated
  • ½ cup (50 g) flaked almonds, toasted
  • Grated zest of 2 limes
  • 2 limes, peeled, pith removed + chopped
  • ¾ cup (180 ml) olive oil
  • Salt + black pepper, to taste

For the avocado puree

  • 2 avocados, peeled + quartered
  • Grated zest and juice of 1 lime
  • 100 g coriander pesto
  • ¼ c (60 ml) olive oil
  • Salt and freshly ground black pepper

For the pasta

  • 200 g tenderstem broccoli
  • 500 g linguini pasta
  • 2 tbsp (30 ml) olive oil
  • 30 g butter
  • 600 g trout fillets
  • 20 g watercress

 

Method

  1. For the pesto, place the watercress, coriander, parmesan, almonds, lime zest and flesh in a food processor. Slowly add the olive oil in a thin stream, while the motor is running, and blend until smooth. Season to taste.
  2. For the avocado puree, place the avocados, lime juice, zest, pesto, and olive oil in a food processor. Blend until smooth, season to taste and set aside until needed.
  3. Bring a pot of salted water to the boil. Add the tenderstem broccoli and cook for 2-3 minutes or until just soft. Drain and set aside until needed.
  4. Bring a fresh pot of salted water to the boil. Cook the pasta according to the packet instructions or until al dente. Drain, reserving about ¼ – ½ a cup of cooking liquid to keep the pasta from sticking.
  5. While the pasta is cooking, heat oil and butter in a large frying pan over high heat. Season the trout with salt and pepper and cook for 2-3 minutes on each side for medium or until cooked to your preference. Transfer to a plate and cover with foil to rest for 1 minute.
  6. Toss the pasta with the remaining coriander pesto over medium heat.
  7. Divide the avocado puree between the serving plates, top with pasta, broccoli, seared trout and watercress. Sprinkle with salt, freshly ground pepper, and lime juice.

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