Pasta with Salar Flaky Smoked Salmon and Brocolli Pesto
recipe by Peter Johnson of Saddleworth, serves 4
Ingredients:
30g basil leaves
1 or 2 cloves of peeled garlic
40g pine nuts
60ml extra virgin olive oil
50g freshly grated parmesan cheese
250g brocolli
salt
350g pasta shapes
Salar Flaky Smoked Salmon (as much or as little as you like, broken into flakes)
black pepper.
Method:
Put 30g basil leaves, 1 or 2 cloves of peeled garlic, 40g pine-nuts and 60ml extra virgin olive oil into a food processor and whiz until finely chopped. Put into a bowl then stir in 50g freshly grated parmesan cheese.
Cook 250g broccoli in boiling, lightly salted water until tender. Drain and cut off around half of the florets, reserving the stalks. Keep these florets warm. Chop the stalks and remaining whole brocolli finely in the food processor. When cool mix into the pesto.
Cook 350g pasta shapes and when al-dente toss with the Flaky Smoked Salmon plus the broccoli pesto. Put into a warm serving dish, sprinkle with the reserved florets and some black pepper, then drizzle with a little extra virgin olive oil and serve.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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