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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