Pasta Fusilli with Zucchini Pesto and Salmon

Fusilli with pesto zucchini (a.k.a. summer squash or courgette) and salmon is a creamy dish with delicate flavor as the soft zucchini pesto made with almonds joins a fresh salmon cut into thin strips, shaded with white wine.
 

Just a good glass of dry white wine is ideal to accompany this first course of fish. You can also use other type of pasta, like farfalle or linguine! Meanwhile, let's try pasta fusilli with zucchini pesto and salmon!

pasta fusilli

Ingredients :
     400 gr pasta 'fusilli'
     250 gr salmon sliced
     1 clove garlic, chopped
     Salt and pepper

 

Ingredients for zucchini pesto :
     2 pcs of medium zucchini ( or about 200 gr)
     2 table spoon of extra virgin olive oil
     10 gr of almonds, slice
     10 gr of fresh basil leaves
     30 gr grated parmesan cheese
     Salt
     30 gr white wine


 

Preparation

Zucchini pesto :

1. Wash and grate the zucchini
2. Put all grated zucchini in a colander and salt them lightly, salt will help zucchini to loose its water
3. Meanwhile, place the basil leaves and sliced almonds, add a pinch of salt and olive oil, grated parmesan cheese and blend it all  
4. Drain the zucchini that have lost their water, add the zucchini to the mixture in your blender, add a tablespoon of olive oil, blend it once to make a mixture of creamy and smooth pesto.
5. The pesto is ready, put it aside, keep it in cool temperature and continue the preparation.  

Salmon mixture :

1. On a cutting board lay the salmon, remove the bones and cut it into strips, then cut these strips in half.
2. Turn on the heat, in a large pan, pour a little olive oil, add garlic, and put all salmon strips, stir with a wooden spoon. 
3. As soon as the salmon colored, pour white wine and saute for a few minutes so the salmon remains soft.
4. Add black pepper to taste and turn off the heat.  

Fusili :

1. Boil the pasta fusili in boiling salted water and cook until 'al dente' (medium cooked), turn the heat off, drain retaining little cooking water.
2. Put back drained pasta on low heat and add zucchini pesto that you had set aside; stir to mix.

After the pesto mixed well with pasta, add the salmon mixture and stir gently

Serve your fusilli with zucchini pesto salmon, hot or cold!