Fusilli with Zucchini Pesto and Salmon

Fusilli with zucchini pesto and salmon is a fresh and tasty dish, perfect for a summer dinner. The combination of zucchini with salmon creates a blend of flavors that are light yet satisfying. Here is the recipe for you:

Ingredients

• 320 g of fusilli
• 2 medium zucchinis
• 200 g of smoked salmon
• 1 clove of garlic
• 30 g of pine nuts
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Wash and slice the zucchini into thin rounds.
2. In a pan, sauté a clove of garlic in extra virgin olive oil. Add the zucchini and cook until they soften. Add a pinch of salt.
3. Toast the pine nuts in a non-stick pan without any condiments until they turn golden.
4. In a mixer, blend the cooked zucchini with the toasted pine nuts and grated Parmesan until you get a cream. You can add a drizzle of raw oil to make the pesto smoother. Adjust the salt and pepper to your taste.
5. Cut the smoked salmon into thin strips.
6. Cook the fusilli in plenty of salted water following the cooking time indicated on the package.
7. Drain the pasta al dente and put it back in the pot, add the zucchini pesto and the smoked salmon. Mix everything together for a moment on the heat to flavor.
8. Plate the fusilli with zucchini pesto and salmon and, if you wish, garnish with a drizzle of raw oil and a few thin slices of raw zucchini for a touch of crispiness.

Curiosity

The pine nuts add a very particular flavor note to the pesto, helping to create an ideal balance between the sweetness of the zucchini and the savory taste of the salmon.

I hope you like this recipe and find it to your liking! Happy preparation and bon appétit!