Name: PASTA AL LIMONE CON SALMONE, PISTACCHIO ED ERBA CIPOLLINA
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: italian
Ingredients: 360 grammi di pasta corta; 350 grammi di salmone fresco; erba cipollina, quanto basta; prezzemolo tritato, quanto basta; un porro; il succo e la scorza grattugiata di un limone biologico; un cipollotto fresco; 40 grammi di pistacchi di Bronte tritati; olio extravergine di oliva, quanto basta; 30 grammi di burro; sale e pepe, quanto basta; 50 grammi di uova di salmone o di trota

When simplicity is charged: the recipe that I present today is prepared in 10 minutes and is good, elegant and particular. The lemon pasta with fresh salmon, pistachios and chives is a triumph of taste: the acidity of the lemon, the taste of fresh salmon (from just blanch, so remains soft), the chive herb aromas and crunchy pistachios. The shadow of butter is necessary because it gives the dish a creaminess and softness perfect. Nobody will understand that it is a recipe fast. The execution times, In fact, They are really minimal, but the dish is highly effective also for the presence of salmon eggs, great tasting. If you do not find, you can replace them with lumpfish roe. If you love pasta with fresh salmon and without cream, also check out the pasta with fennel and salmon pesto (also this delicious both hot and cold) and the cremosissimi maltagliati egg with salmon and Robiola.

LEMON PASTA WITH SALMON, PISTACHIOS AND CHIVES

Portions: 4 Preparation: 10 minutes cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

360 grams of pasta

350 grams of fresh salmon

chives, to taste

chopped parsley, to taste

a leek

the juice and grated rind of one organic lemon

a fresh onion

40 grams of chopped pistachios

extra virgin olive oil, to taste

30 grams of butter

salt and pepper, to taste

50 grams of salmon or trout eggs

Procedure

For the pasta with fresh salmon, lemon and chives, thinly slice the onion, keeping aside the bright green tops, and the leek. Put them in a pan with extra virgin olive oil and a little water: saute over low heat until vegetables are transparent.

Meanwhile, Rinse the salmon, deprive him of the bones and skin and get it into chunks of approximately half a centimeter. Add it to the Pan, salt and pepper and cook over high heat for a minute or two, until it changes color. Add the finely chopped parsley and toasted pistachios and coarsely chopped.

Boil the pasta in salted water and drain it al dente, setting aside a little of the cooking water. Sauté the pasta with a little' cooking water, butter and lemon juice and whisk together until a creamy emulsion. Next, add the salmon sauce, chopped chives and lemon zeste. Serve the pasta with lemon and fresh salmon, chives and pistachios garnishing the plate with the green florets of finely chopped onion, salmon eggs, little chives and pistachios.

MATCHING: We suggest a white wine of Campania, a Falanghina dei Campi Flegrei Doc, produced by the company Grotta del Sole: a white wine with intense aromas of fruit, dry taste and with a strong minerality. Ideal for this seafood recipe.

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