Pasta with pesto of wild fennel, pine nuts and salmon

Pasta with pesto of wild fennel, pine nuts and salmon. With the summer progresses (and with it the heat) it is important to eat well, but without spending hours and hours in the kitchen. I was browsing through the recipes quick lunches on the site of G, looking for something practical to bring lunch to work, and it is an overhead light bulb went on: have you ever tried the pesto fennel (or fennel) wild? Having brought in quantities from Sardinia, I thought of using wild fennel (foeniculum vulgare) Like this, and I must say it was a great idea.

The wild fennel pesto

The one with fennel is a sweet pesto, obviously very aromatic and perfumed, by the beautiful forest green. It is prepared in a few minutes and you can keep in the refrigerator, covered by a thin layer of extra virgin olive oil, for 3-4 days, or freeze in the jar and use it when you need it. The pesto of wild fennel is a wild card in the kitchen, because you can use it to flavor a paste as you do with basil pesto, or a nice cold pasta salad. between the altrp, fennel goes perfectly with fish: I do not know if you know the PASTA WITH SARDINES Palermo. So I added diced fresh salmon seared, to make this quick dish a tasty main dish. I find that PEST They are very versatile and practical: get ready in a hurry, mostly raw or lightly cooked vegetables. There can easily portioned and frozen and, adding some small ingredient, You always have a different dish.

If you like pasta with fresh salmon, Try also cremosissimi maltagliati egg with salmon and Robiola or the Lemon pasta with salmon, pistachios and chives. Is, always pesto theme ready in 5 minutes, Also try Red Sicilian pesto with ricotta and sun dried tomatoes. That raw cabbage with almonds and pine nuts, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino. But even the delicate pesto asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. Have a good day!

PASTA WITH FENNEL PESTO, WITH PINE NUTS AND SALMON (ricetta veloce)

Portions: 4 Preparation: 20 minutes cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

320 grams of pasta

a sprig of wild fennel (foeniculum vulgare)

fine salt, to taste

extra virgin olive oil, to taste

60 grams of pine nuts or almonds

50 grams of grated pecorino siciliano PDO (or mature cheese of your choice)

2 anchovies in oil

1 clove of garlic

200 grams of fresh salmon

Procedure

Pasta with pesto of wild fennel, pine nuts and salmon

To prepare the pasta with pesto of wild fennel, pine nuts and salmon, First wash the fennel, remove the fibrous stems and use only the most tender parts. Clean the garlic.

Lightly toast the pine nuts in a frying pan.

Blanch the fennel in lightly salted water for ten minutes. Drain and store cooking water, that will serve both to dilute the pesto, both to thicken the dough.

Put the fennel in the glass of the mixer or in a mortar, add garlic, the anchovies, pine nuts. Whisk (or crush) adding extra virgin olive oil and boiling water of fennel. You will need to obtain a consistent cream. Add the grated cheese and, after sampling, Add salt, If necessary.

Clean the salmon. Remove the skin and bones. Cut it into cubes. In a pan, skip the salmon for a few seconds on high heat, with very little extra virgin olive oil and a little salt. The salmon must remain soft. Set it aside.

Boil the pasta in the fennel boiling water. Stir in the pesto adding, If necessary, some cooking water. Add the salmon and some toasted pine nuts. Serve the pasta with pesto of wild fennel and salmon immediately. Bon appétit!

Note

Taste it COLD: this pasta with pesto fennel is delicious both hot, or warm, is cool. In the latter case, drain the pasta with several minutes before the cooking time indicated by the pack. Season with pesto, stir in a bit 'more of the cooking water, so that the cream is softer and does not dry out during the rest. Keep it in refrigerator covered by plastic wrap. Before serving, leave it at room temperature for at least 40 minutes and add an extra virgin olive oil.