Servings: 2
INGREDIENTS
- 0.5 pound/300 grams skinless salmon fillets, cut into large cubes
- 0.5 pound/300 grams mafaldine pasta, cooked according to instructions on the package
- 5 garlic cloves, crushed
- 4 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper to taste
Pesto:
- 7 ounces/200 grams fresh basil
- ½ cup toasted pine nuts
- 4 garlic cloves, peeled
- ½ cup olive oil
- ½ teaspoon salt
- Lemon zest from ½ lemon
INSTRUCTIONS
- Wash the basil leaves thoroughly, and let them dry.
- In a food processor, place all the pesto ingredients except for the olive oil. Process to a paste-like consistency, gradually adding the olive oil during processing. Transfer to a tight container and store in the fridge.
- Heat a wide pan with 4 tablespoons of olive oil. Add the garlic and salmon cubes, sautéing together until the salmon cubes are golden on both sides (2-3 minutes per side).
- Add salt, black pepper, and 2 tablespoons of pesto, then stir. Add the cooked pasta and an additional tablespoon of pesto, stirring gently.