Pasta with smoked salmon and lemon pesto

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4.1 8
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Organic Lemon
  • 1 Garlic clove
  • 50 g Parmesan (piece)
  • 1 small bunch of flat parsley
  • 1 bunch/pot of basil
  • 7 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 350 g Spaghetti or narrow ribbon noodles (e.g. Bavette)
  • 100 g Arugula
  • 200 g cherry tomatoes
  • 150 g smoked salmon
  • 3 TABLESPOONS Schmand

Directions

  1. 1

    Wash and dry the lemon. Grate the peel of 1/2 lemon. Squeeze 1/2 lemon. Peel and roughly chop the garlic. Coarsely grate the Parmesan cheese. Wash the herbs, shake dry and pluck the leaves.

  2. 2

    Finely puree the herbs, parmesan, garlic and 6 tablespoons of oil in a mixer. Stir in 2 tbsp. lemon juice and zest. Season to taste with salt and pepper.

  3. 3

    Cook the pasta in boiling salted water according to the instructions on the packet. Clean, wash, spin dry and chop the rocket. Wash and halve the tomatoes. Cut salmon into strips.

  4. 4

    Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes for 3-4 minutes while turning. Fry the salmon for 1 minute.

  5. 5

    Drain the pasta and put it back into the pot. Add the sour cream, pesto and rocket salad to the pasta. Mix with tomatoes and fish. Cut the remaining lemon half into slices and serve with the pasta.

Nutrition Facts

KCAL
660 kcal
CARBS
69 g
FATS
30 g
PROTEINS
24 g

Categories & Tags

Main DishesPasta