Farfalle with Salmon, Snow Peas, Cherry Tomatoes Confit, and Arugula Pesto
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Farfalle pasta | 320g |
| Snow peas (Taccole) | 250g |
| Salmon | 180g |
| Garlic | 1 clove |
| Olive oil (for cooking) | 30g |
| Wild fennel (Finocchietto selvatico) | 4 sprigs |
| Cherry tomatoes | 350g |
| Sugar | 15g |
| Extra virgin olive oil (for pesto) | 125g |
| Fresh thyme | 4 sprigs |
| Oregano | 1 pinch |
| Salt | To taste |
| Black pepper | To taste |
| Arugula (rocket) | 150g |
| Parmigiano Reggiano DOP (grated) | 60g |
| Pecorino cheese (grated) | 60g |
| Pine nuts | 60g |
Instructions
-
Prepare the Cherry Tomatoes Confit:
- Preheat your oven to 150°C (300°F).
- Cut the cherry tomatoes in half and arrange them on a baking sheet lined with parchment paper, cut side up.
- In a small bowl, finely chop the thyme, oregano, and garlic. Season the tomatoes with the herb mixture, salt, and pepper. Sprinkle with sugar evenly over the tomatoes.
- Drizzle with a little olive oil.
- Roast in the preheated oven for about 1 hour, until the tomatoes soften and caramelize, giving them a sweet, intense flavor.
-
Make the Arugula Pesto:
- While the tomatoes are roasting, prepare the arugula pesto.
- Wash and dry the arugula leaves. Place them in a food processor.
- Add the pine nuts, Parmigiano Reggiano, Pecorino cheese, and a pinch of salt.
- Drizzle in 50g of the olive oil and pulse until roughly chopped. With the processor running, slowly add the remaining olive oil until you achieve a smooth, creamy consistency. Taste and adjust salt if necessary. Set aside.
-
Prepare the Salmon and Snow Peas:
- Cut the salmon into small cubes, about 0.5 cm in size.
- Heat 30g of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the cubed salmon to the pan and cook for about 5 minutes, stirring gently until just cooked through.
- Stir in the wild fennel and cook for another minute. Set aside.
-
Cook the Farfalle Pasta:
- Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions, about 10 minutes, until al dente.
- Once the pasta is ready, drain it, reserving a small cup of pasta water.
-
Combine and Serve:
- In a large mixing bowl, combine the cooked pasta, salmon, snow peas, and roasted cherry tomatoes. Toss gently to mix.
- Add the arugula pesto and a splash of pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste, then serve immediately, garnished with extra Parmigiano if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 35g |
| Carbohydrates | 58g |
| Fat | 32g |
| Saturated Fat | 6g |
| Fiber | 5g |
| Sodium | 480mg |
| Sugar | 7g |
A flavorful combination of creamy pesto, tender salmon, sweet roasted tomatoes, and fresh snow peas, this Farfalle with Salmon, Snow Peas, Cherry Tomatoes Confit, and Arugula Pesto is an elegant yet simple dish that brings together fresh ingredients and Italian-inspired flavors. Perfect for a weeknight dinner or a special gathering, this recipe serves four and can easily be doubled for larger groups.
This recipe features the richness of salmon paired with the freshness of arugula pesto, creating a delightful contrast of textures and flavors. The cherry tomatoes, roasted to perfection, add a touch of sweetness that balances the savory notes of the dish. The addition of wild fennel and snow peas offers a wonderful herbal and crunchy element, making each bite a delightful experience.
