Ingredients:
- 320g of Barilla Durum Wheat Linguine
- 300g fresh salmon fillets
- 80g extra virgin olive oil
- 150g shelled pistachios
- 1 avocado
- 30g fresh basil
- 50g grated grana padano
- ½ clove of garlic
- 100 ml of water
- Zest and juice of 1 lemon
- Salt and black pepper to taste
Preparation mode:
To make the pasta, first place a pan of water on the stove to cook the pasta, then once it boils, add the salt.
Continue with the pesto: peel the garlic clove and divide it in half, then remove the core. Place in a pan with cold water and bring to a boil. Count one minute from the start of boiling and remove the garlic, this way you get a more delicate flavor.
In a mixer or blender, add the pistachios, ½ avocado, grana padano, olive oil, garlic and half the water. Process quickly and then add the basil and lemon zest. Season with a touch of salt and black pepper and beat until a creamy consistency. Reserve.
In a heated non-stick frying pan, brown the salmon seasoned with salt and black pepper. Start with the skin, when golden, turn the salmon over and brown the other sides. Finish with a small piece of butter. Remove the salmon while still warm and use your hands to loosen the salmon into petals.
Time to cook the pasta in boiling salted water for the time indicated on the package. When the pasta is al dente, drain and transfer to the pan. Then add the pesto, a touch of lemon juice and the grilled salmon petals, stirring gently. If necessary, add a little of the cooking water.
Finish with the rest of the sliced avocado, more salmon petals, olive oil and basil leaves.
Yield: 4 servings
