Spaghetti with salmon and parsley root pesto

Name: Spaghetti with salmon and parsley root pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Parsley roots (approx. 300 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Almonds (without skin); 1⁄2 Federation flat leaf parsley; 100 g Parmesan (piece); 100 ml Sunflower oil; 400 g Spaghetti; 400 g Stremell salmon (hot smoked salmon)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Parsley roots (approx. 300 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Almonds (without skin)
1⁄2 Federation flat leaf parsley
100 g Parmesan (piece)
100 ml Sunflower oil
400 g Spaghetti
400 g Stremell salmon (hot smoked salmon)

Directions

1
Peel the parsley roots (see page 65), wash and cut into large pieces. Cook in boiling salted water for about 15 minutes. In the meantime, roast almonds in a pan without fat while turning.
2
Remove and let it cool down. Wash parsley, shake dry, pluck off leaves and chop coarsely. Grate half the cheese finely. Drain parsley roots, quench and let cool.
3
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. In a tall mixing bowl, finely puree the roots, almonds, grated cheese, parsley and oil with a hand blender. Season pesto with salt and pepper.
4
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, slice the rest of the cheese finely. Pluck salmon roughly. Drain noodles, collecting approx. 50 ml cooking water. Mix noodles with cooking water and half of the pesto.
5
Spread salmon and cheese slicer over it. Pour the rest of the pesto into a clean screw glass, cover with oil. This way it will keep in the refrigerator for 2-3 weeks.