Cold Pasta with Salmon and Pistachio

Cold pasta with salmon and pistachio is a delicious and refreshing dish, ideal for hot days or as a single course for a light but tasty lunch. Here is the recipe to prepare it:

Ingredients

• 320 grams of short pasta (penne, farfalle, or fusilli work well)
• 200 grams of smoked salmon
• 100 grams of unsalted pistachios
• 1 lemon (both the juice and grated zest)
• Extra virgin olive oil to taste
• Salt and pepper to taste
• A bunch of fresh dill (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package, until it reaches an al dente consistency.
2. In the meantime, roughly chop the pistachios (you can also leave some whole for decoration). If you like, you can lightly toast them in a pan to intensify their aroma.
3. Cut the smoked salmon into strips or cubes, according to your preference.
4. Once the pasta is cooked, drain it and cool it quickly under cold water to stop the cooking process.
5. In a large bowl, combine the pasta with the smoked salmon, chopped pistachios, grated zest and lemon juice, a generous drizzle of extra virgin olive oil, salt, and pepper to your taste.
6. If you have decided to use dill, chop it finely and add it to the mixture.
7. Mix all the ingredients well until they are evenly distributed.
8. Put the pasta in the refrigerator for at least 30 minutes before serving, then check the seasoning again and adjust salt and pepper if necessary.
9. Serve the cold pasta garnished with some whole pistachios and, if desired, a bit of fresh dill on top.

Curiosity

Smoked salmon pairs well with citrus fruits such as lemon because its fatty and smoky taste is balanced by the freshness and acidity of these fruits. The pistachios, on the other hand, add a crunchy note and a flavor that goes very well with the delicate nuances of the fish. This dish is an example of how Italian cuisine can reinvent non-traditional ingredients in a Mediterranean key, enhancing their taste and freshness.