Name: Fusilli, salmon, yogurt and parsley pesto
Prep time: 40 min
Cook time: 11 min
Total time: 51 min
Yield: 5
Ingredients: 400 g Barilla Fusilloni 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

Fusilli, salmon, yogurt and parsley pesto

51 minuter

Pastasallad Al Bronzo Korta pasta former

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.

Ingredienser

5 portioner

400 gBarilla Fusilloni Al Bronzo

100 gsmoked salmon trout

15o g yogurt

50 gbutter

30 gextra virgin oil

1 tbsp.smoked paprika

1sprig of dill

Salt and pepper

For the parsley pesto:

50 gparsley

1 tbsp.vinegar

30 gstale bread

¼ clovegarlic

50 gextra virgin olive oil

Disclaimer

Personer med allergier eller specifika dietbehov behöver kontrollera och verifiera att ingredienserna de använder för recepten överensstämmer med deras behov .

Metod

Fusilloni Al Bronzo

Barilla Al Bronzo Fusilloni har designats med eleganta kurvor, som tillsammans med sin fyllighet skapar den perfekta balansen i varje tugga. Den speciella formen tillsammans med den robusta käraktären hjälper till att binda vilken sås som helst - för en smakfull upplevelse.

Pastaform

Fusilli

Tilllagningstid

12 minuter

Förpackningsstorlek

500g

Sortiment

Al Bronzo

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