Lemon pasta with salmon, pistachios and chives

Procedure

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

In the meantime, 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 plenty of salted water and drain it al dente, setting aside a little of the cooking water. Sauté the pasta in a pan 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 zest. 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.

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