linguine with smoked salmon and pesto
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Pasta… pasta! you open the fridge and discover the perfectly nice smoked salmon slice, a few minutes past its sell-by date, purchased to be consumed for lunch which never happened – oh I know, those lunchtime meetings, they do get in the way of your weekly food plan, don’t they?
So what to do with the salmon/mushrooms/slightly wilted asparagus when in season?
It’s not the Italian way – and I know what I’m talking about, having lived with a half-Italian for over 15 years: pasta needs to be celebrated with fresh ingredients! They need to be sourced for a pasta dish, not what you have languishing in the fridge! But let’s be honest: which ones of us non-Italians have seen the tired contents of the fridge veg compartment and not thought: pasta! Stick it into fusilli or tagliatelle, use it up before there are wild mushrooms growing in the fridge...
This recipe uses, admittedly, fancy pasta from Carluccio. But to be honest, any good quality linguine will do, even if not sexily stripy pink, yellow and green…
linguine with smoked salmon and pestoServings: 2Time: 20 minutes
- 200g good quality dried linguine pasta
- 100g smoked salmon
- 3-4 tbsp. pesto, preferably homemade (recipe)
- olive oil
- 1-2 raw prawns, shelled and butterflied
- freshly grated parmesan
Cook the pasta in plenty of salted water according to the instruction on the package. Tear the smoked salmon into small strips.
Shell, devein and clean the prawns. Butterfly them by cutting along the inside almost, but not quite through.
Warm up a large bowl in a microwave or put a wok or a large pan on low heat. Add a few drops of olive oil to the pan or bowl. Heat up a small skillet with a little oil in it and sear the prawns for 1 minute on both sides until they curl up nicely.
Drain the pasta and transfer to the warmed dish, add the pesto and toss it well in the pasta with tongs, add the salmon pieces and mix well. Place on serving plates, sprinkle with a little parmesan and top with a prawn or two.