Drive away with green broad beans and ricotta
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Fusilli with zucchini, salmon and tomatoes on arugula pesto
ingredients
servings
2
Rocket salad
50 grams
Extra virgin olive oil
to taste
Grated Parmesan cheese
2 spoons
Salt
to taste
Pepper
to taste
Shelled walnuts
2 unit
Courgette
1 unit
Smoked salmon
100 grams
Garlic
1 wedge
Cherry tomatoes
8 unit
Fusilli corti bucati, pasta
150 grams
first courses from Italy - Puglia
Fusilli with zucchini, salmon and tomatoes on arugula pesto
Fusilli with zucchini, salmon and tomatoes on arugula pesto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A dish with a delicate and tasty flavor that can be made even at the last moment.
preparation
step 1
Prepare the rocket pesto. In a mixer, chop all the ingredients together: rocket, walnuts, Parmesan, salt and pepper. Add the oil a little at a time, until the mixture is creamy.
step 2
Clean and cut the courgette cubes. Heat a drizzle of oil and 1 clove of garlic in a pan. Cook the zucchini and add a few tablespoons of pasta cooking water if necessary. Season with salt and pepper
step 3
When the courgettes have softened, add the tomatoes and the Salmon. Cook for a few more minutes. Drain the pasta al dente and go back to the pan with the sauce.
step 4
In a small bowl dilute about 3 tablespoons of rocket pesto with a few tablespoons of pasta cooking water. Finally, assemble the dish: spread a layer of Pesto di Rucola and over the portion of pasta Finally decorate with Basil.
