Fusilli, salmon, yogurt and parsley pesto

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Pasta, vodka, salmon and cream: this is the 1980s classic which inspired this recipe which reworks it in a contemporary, light and lively version. It is the yogurt which makes the dish creamy, but it is less rich than cream and its acidity makes for a final overall effect which is livelier and less static than its dated predecessor. The pink of the salmon trout and the green of the parsley make for a yesteryear feel. 
Fusilli’s spiral effect is perfect with this creamy sauce, as the trout and parsley get caught up in it.  An interplay of consistencies between the pasta and the ingredients brings out the fusilli, which can be eaten more than one at a time.


Ingredients for 5 People

  • 400 g Barilla Fusilli al Bronzo
  • 100 g smoked salmon trout
  • 15o g yogurt
  • 50 g butter
  • 30 g extra virgin oil
  • 1 tbsp smoked paprika
  • 1 sprig of dill
  • Salt and pepper

For the parsley pesto:

  • 50 g parsley
  • 1 tbsp vinegar
  • 30 g stale bread
  • ¼ clove garlic
  • 50 g extra virgin olive oil
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