Creamy salmon pasta pesto
Rated 5.0 stars by 1 users
Cuisine
Italian, American
Author:
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Super simple. Very tasty! A quick family pleaser, spaghetti with a nice creamy and delicious pesto sauce, the perfect combination with some soft and tasty salmon! I'm sure this will be a keeper in the dinner rotation! The homemade pesto will elevate this dish to a whole other level!
Ingredients
- 500 gr salmon
- 300 - 400 gr pasta
- 150 ml heavy cream
- Olive oil
- Salt
- Pepper
- Shallots
- Cherry tomatoes
- Handful of pine nuts
- 75 gr basil
- 75 gr pecorino Romano (more to taste)
- 75 gr parmigiano reggiano (more to taste)
- 1 lemon zest and juice
- 1 garlic clove
- Salt
- Pepper
- Olive oil till good consistency
Pesto
Directions
Start with the pesto, pick a bunch of basil, chop the pecorino, toast the pine nuts and crack the garlic.
- Normally I make it in a mortar and pestle, but because we mix it with cream we will make it in a blender. Add the basil, garlic, lemon zest to the blender and blend until small. Go in with the pecorino, give another blend before adding the olive oil, grated parmigiano, lemon juice and pine nuts, now blend for not too long (so there will still be some pieces of parmigiano and pine nuts). Season with salt and pepper to finish.
- Prepare topping ingredients by mincing or making half rings of the shallot and halving the cherry tomatoes.
- Sautee the shallots in some good quality olive oil, layer the halved tomatoes, seed side down onto the shallots and let caramelize. Season with salt and pepper to finish.
- Bring water with a hefty pinch of salt to a boil for the pasta and cook until al dente.
- Fry down the salmon in a big pan until you can flake it, add the pesto, heavy cream and pasta water to form a thick sauce and mix in the al dente pasta to finish in the sauce.
- Plate the pasta with the sauce and some caramelized cherry tomatoes on top.