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Tuesday, January 25, 2011

Red pepper and pesto pasta with smoked salmon

The red pepper and pesto combination is a classic in Mediterranean flavors, along with the fresh thyme and garlic which we also used. But, wanting to spruce it up a little we added freshly grated ginger and smoked salmon. The result was a very warm and inviting plate of yum and nom. 
We recommend it with something tangy and fresh to balance the fatty taste of the pesto. We had this with a Bavarian-style white radish salad with lemon vinaigrette, for example.

Ingredients (serves 2):
  • 200 g pasta (we used penne rigate)
  • 20 g fresh thyme
  • 1/2 red pepper (100 g)
  • 2 teaspoons of cream
  • 1 garlic clove
  • 1 teaspoon fresh, grated ginger
  • 40 g pesto rosso from the jar
  • 100 g smoked salmon
  • 1-2 tablespoons lemon juice
  • a sprinkle of salt

First, put the pasta in salted water and boil according to package instructions:

Wash and core the red pepper, discarding seeds:

Finely chop one half:

Peel and chop the garlic clove and grate the ginger:

Heat a little cooking oil in a frying pan and put the pepper, garlic and ginger in it:

Let slowly fry on minimum heat intensity. Cut the smoked salmon into little, bite-sized pieces:

Add the pesto to the frying pan:

Stir well, then add the cream and fresh thyme:

Remove from fire (or heat source). Drain the pasta, then add the salmon and lemon juice to the pan and mix:

Add the pasta on top:

Mix very well so every pasta gets smeared and coated. It's all done. Serve warm, dig in!

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