Pasta with smoked salmon and lemon pesto
40 mins
40 mins
Ingredients
- 1 Organic Lemon
- 1 Garlic clove
- 50 g Parmesan
- 7-10 Tbsp Parsley
- 7-10 Tbsp Basil
- 7 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 350 g Spaghetti
- 100 g Arugula
- 200 g cherry tomatoes
- 150 g smoked salmon
- 3 TABLESPOONS Schmand
Directions
- 1
Wash and dry the lemon. From ½ Grate the zest of the lemon. Squeeze the ½ lemon. Peel garlic and chop roughly. Coarsely grate the parmesan. 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.
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