Pasta with smoked salmon and lemon pesto

Name: Pasta with smoked salmon and lemon pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Garlic clove; 50 g Parmesan (piece); 1 small bunch of flat parsley; 1 bunch/pot of basil; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Spaghetti or narrow ribbon noodles (e.g. Bavette); 100 g Arugula; 200 g cherry tomatoes; 150 g smoked salmon; 3 TABLESPOONS Schmand

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Garlic clove
50 g Parmesan (piece)
1 small bunch of flat parsley
1 bunch/pot of basil
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Spaghetti or narrow ribbon noodles (e.g. Bavette)
100 g Arugula
200 g cherry tomatoes
150 g smoked salmon
3 TABLESPOONS Schmand

Directions

1
Wash and dry the lemon. Grate the peel of 1/2 lemon. Squeeze 1/2 lemon. Peel and roughly chop the garlic. Coarsely grate the Parmesan cheese. Wash the herbs, shake dry and pluck the leaves.
2
Finely puree the herbs, parmesan, garlic and 6 tablespoons of oil in a mixer. Stir in 2 tbsp. lemon juice and zest. Season to taste with salt and pepper.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Clean, wash, spin dry and chop the rocket. Wash and halve the tomatoes. Cut salmon into strips.
4
Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes for 3-4 minutes while turning. Fry the salmon for 1 minute.
5
Drain the pasta and put it back into the pot. Add the sour cream, pesto and rocket salad to the pasta. Mix with tomatoes and fish. Cut the remaining lemon half into slices and serve with the pasta.