Fusilli, salmon, yogurt and parsley pesto
Fusilli, salmon, yogurt and parsley pesto
51 minutes total
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 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 |
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
- Cook time 12 mins
- Pack size 400g
- Range Al Bronzo