Fusilli with Zucchini Pesto and Salmon

Fusilli with zucchini pesto and salmon is a fresh and tasty dish, ideal for a summer dinner. The combination of zucchini with salmon creates a union of light but satisfying flavors. Here is the recipe for you:

Ingredients

• 320 g fusilli
• 2 medium zucchini
• 200 g smoked salmon
• 1 clove of garlic
• 30 g pine nuts
• 40 g grated Parmesan
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Wash and cut the zucchini into thin rounds.
2. In a pan, brown a clove of garlic in extra virgin olive oil. Add the zucchini and cook until softened. Salt lightly.
3. Toast the pine nuts in a non-stick pan without adding any seasonings until golden.
4. In a blender, blend the cooked zucchini with the toasted pine nuts and grated Parmesan until you get a cream. You can add a drizzle of raw oil to make the pesto more fluid. Adjust salt and pepper to your taste.
5. Cut the smoked salmon into strips.
6. Cook the fusilli in plenty of salted water following the cooking times indicated on the package.
7. Drain the pasta al dente and return it to the pot, add the zucchini pesto and smoked salmon. Mix everything for a few moments over the heat to let the flavors meld.
8. Plate the fusilli with zucchini pesto and salmon and, if desired, decorate with a drizzle of raw oil and some thin slices of raw zucchini for a touch of crunchiness.

Fun Fact

The pine nuts add a very particular flavor note to the pesto, helping to create an ideal balance between the sweetness of the zucchini and the savoriness of the salmon.

I hope you like this recipe and that it is to your liking! Happy cooking and bon appétit!