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Fusilli with smoked salmon, asparagus, pistachio and ricotta cream
ingredients
servings
4
Wholewheat fusilli pasta
320 grams
Ricotta cheese
200 grams
Field asparagus
200 grams
Smoked salmon
100 grams
Pistachios
30 grams
Lemons
1 unit
Dill
to taste
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
first courses from Italy
Fusilli with smoked salmon, asparagus, pistachio and ricotta cream
Fusilli with smoked salmon, asparagus, pistachio and ricotta cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fusilli with smoked salmon, asparagus, pistachio and ricotta cream
preparation
step 1
Clean the asparagus, wash them well and boil them for about 5-10 minutes. Grate roughly the pistachios. Cut the salmon into small pieces. Cook the pasta in plenty of salt water.
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step 2
In a bowl mix ricotta with lemon juice, 1-2 tablespoons of extra virgin olive oil and 2 tablespoons of baking water. Mix until homogeneous. Apply salt and pepper.
step 3
Drain the pasta and pour into the bowl with ricotta. Add salmon, pistachio and asparagus cut into small pieces. Dust with ground black pepper at the time and with the minced dill.
