Pasta with salmon and zucchini pesto
4 servings
30 minutes
Pasta with salmon and zucchini pesto is a refined dish that combines the freshness of vegetables with the rich flavor of seafood. Zucchini pesto adds lightness and tenderness to the pasta, while pine nuts and parmesan deepen the taste. The salmon is delicately prepared: some pieces are gently seared while others remain slightly rare like tuna, giving the dish a restaurant elegance. The European roots of the recipe blend Italian culinary traditions with creative notes. This dish is suitable for both a romantic dinner and a cozy family evening. It is served with a slice of lemon that highlights the freshness of the salmon and harmonizes with the aroma of basil. Pasta with salmon and zucchini pesto is a masterful combination of simplicity and sophistication that captivates from the first taste.
1
Let's start with pesto. Grate the zucchini, sprinkle with salt, and let the excess water drain (I would even say 'squeeze it out').
- Baby zucchini (courgette): 2 pieces
- Sea salt: to taste
2
In the blender, we put parmesan, nuts, basil leaves (WITHOUT stems), olive oil (I always pour by eye), half a clove of garlic (no more!), grated zucchini. We blend. But not to a mousse state, but to the pesto state you want.
- Grated Parmesan cheese: 100 g
- Pine nuts: 70 g
- Green basil: 1 bunch
- Olive oil: 70 ml
- Garlic: 0.5 clove
- Baby zucchini (courgette): 2 pieces
3
Boil water separately and cook pasta (any kind you like!). Salt the water beforehand and add oil (just in case).
- Sea salt: to taste
- Olive oil: 70 ml
4
Heat a little olive oil in a pan, you can add a crushed garlic clove (it will give aroma but no taste). Slice the fish into thin pieces and lightly fry it so it melts in your mouth. Leave a few pieces and sear them like tuna, just to get a crust on the outside. You can squeeze a bit of lemon. I always cook differently.
- Olive oil: 70 ml
- Garlic: 0.5 clove
- Atlantic salmon: 300 g
- Sea salt: to taste
5
Pour pesto and fish into the cooked pasta (excluding those that were fried, like tuna - this is for decoration).
- Atlantic salmon: 300 g
6
We serve with a slice of lemon. On top, we place the 'undercooked' fish.
- Sea salt: to taste
- Atlantic salmon: 300 g
