Pasta with Salmon and Zucchini Pesto
Pasta and Pizza • European
Description
Pasta with Salmon and Zucchini Pesto
Ingredients
- Grated Pecorino Pepato Cheese 5 oz
- Pistachios 0 oz
- Olive Oil 0 fl oz
- Garlic ½ clove
- Young zucchini 2 pieces
- Ocean salt to taste
- Fresh basil leaves 1 bunch
- Salmon 10 oz
Step-by-Step Guide
Step 1
Let's start with the pesto. Grate the zucchinis, sprinkle with salt, and let the excess water drain (I would even say 'squeeze it out').
Step 2
In a blender, combine the Parmesan, nuts, basil leaves (WITHOUT stems), olive oil (I always pour by eye), half a clove of garlic (no more!), and the grated zucchinis. Blend until you achieve the desired pesto consistency, not a mousse.
Step 3
Separately, bring water to a boil and cook the pasta (any kind you like!). Be sure to salt the water and add a bit of oil (just in case).
Step 4
In a skillet, heat a little olive oil, and you can add a crushed garlic clove (it will give aroma but not flavor). Slice the fish (i.e., into not too thick pieces) and lightly fry it until it melts in your mouth. Leave a few pieces and sear them like tuna, just until they are browned on the outside. You can squeeze a bit of lemon juice. I always cook differently.
Step 5
Pour the pesto and the fish (excluding the pieces that were seared like tuna — those are for garnish) into the cooked pasta.
Step 6
Serve with a slice of lemon. Top with the 'undercooked' fish.
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