Fusilli with Zucchini Pesto and Salmon Recipe
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli pasta | 320g |
| Salmon steaks | 260g |
| Extra virgin olive oil (for pesto) | 20g |
| Extra virgin olive oil (for cooking) | 125g |
| Salt | To taste |
| Black pepper | To taste |
| Lemon (juice of half) | 1/2 |
| Zucchini | 200g |
| Pine nuts | 30g |
| Almonds | 10g |
| Fresh basil | 10g |
| Parmesan cheese (Parmigiano Reggiano DOP) | 30g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Protein | ~35g |
| Carbohydrates | ~45g |
| Fat | ~35g |
| Fiber | ~4g |
| Sugars | ~6g |
Instructions
-
Prepare the Zucchini Pesto
Begin by preparing the zucchini pesto. Start with the zucchini: cut off both ends and then grate them. Place the grated zucchini into a colander set over a deep bowl, ensuring that the colander does not touch the bottom of the bowl.
Sprinkle a little salt over the grated zucchini, stir, and let it rest for around 30 minutes. This will help the zucchini release its excess water. You can weigh it down with a jar of beans or flour to speed up the process. -
-
Make the Zucchini Pesto
After the zucchini has rested and drained, transfer it to a food processor. Add a pinch of salt and the 20g of extra virgin olive oil. Pulse everything together until you get a smooth, creamy mixture. Set aside in a bowl and ensure it is well blended. -
Cook the Salmon
While the pesto is resting, heat a pan over medium-high heat. Add the salmon steaks and sear them for a couple of minutes, making sure to stir minimally so they stay intact. Once seared, pour the juice of half a lemon over the salmon and allow it to cook for an additional 1–2 minutes, just until it’s cooked through. Remove from heat and keep warm. -
Cook the Fusilli
In the meantime, bring a large pot of salted water to a boil. Cook the fusilli according to the package instructions until al dente. Once the pasta is done, reserve a cup of the cooking water and drain the pasta. -
Combine Pasta and Pesto
In a large pan, heat the zucchini pesto over low heat. Add the cooked fusilli directly into the pesto, along with a spoonful of the reserved pasta cooking water. Stir everything together to ensure that the pasta is well coated with the creamy pesto sauce. -
Finish the Dish
Flake the cooked salmon into bite-sized pieces and gently stir it into the pasta mixture. Add a little more olive oil if needed to achieve a silky finish. Season with salt and black pepper to taste. -
Serve
Serve the fusilli with zucchini pesto and salmon immediately. Garnish with fresh basil leaves and a generous sprinkle of grated Parmigiano Reggiano cheese. Enjoy this delicious, light yet flavorful dish!
This Fusilli with Zucchini Pesto and Salmon is the perfect combination of fresh, vibrant flavors and comforting pasta. The creamy pesto made from zucchini, almonds, and pine nuts provides a healthy and tasty twist on a traditional pesto. Paired with tender pieces of salmon, this dish is sure to become a family favorite for any occasion!
