Tagliolini with smoked salmon
easy
30 mins
30 mins
Ingredients
- 50 g Pine nuts
- 1 bunch of parsley
- 1 basil bunch
- 50 g grated parmesan cheese
- 8 TABLESPOONS Olive oil
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS fresh squeezed lemon juice
- 400 g Tagliolini
- 100 g Rocket
- 300 g cherry tomatoes
- 150 g smoked salmon in the piece, without skin
- 150 g Fresh cream
- 4 Lemon wedge for garnishing
Directions
- 1
Roast pine nuts in a pan without fat. Wash parsley and basil, shake dry, pluck leaves from the stalks. Finely chop the pine nuts, herbs, parmesan and 7 tbsp. oil with a blender.
- 2
Peel the garlic and press it into the pesto using a garlic press. Season to taste with salt, pepper and lemon juice.
- 3
Cook the pasta in boiling salted water according to the instructions on the packet. Clean the rocket, wash, shake dry and cut into small pieces depending on size. Wash and halve the tomatoes. Cut salmon into slices.
- 4
Drain the pasta in a sieve, collecting about 100 ml of cooking water.
- 5
Heat 1 tablespoon of oil in a large frying pan. Fry the tomatoes for about 4 minutes, turning them over. After 2 minutes add salmon. Add crème fraîche and up to 100 ml pasta water according to taste and heat up briefly.
- 6
Add pasta, rocket and pesto to the sauce and mix in. Arrange on plates and garnish with lemon wedges.
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