Trofie pasta with salmon and zucchini
We put an all-Ligurian flavor twist on the classic salmon and zucchini pasta. As a type of pasta, we chose fresh trofie, whose texture goes beautifully with the crunchiness of the pan-fried zucchini, the unctuousness of the smoked salmon, and the creaminess of the zucchini and pesto sauce. Yes, because to make the zucchini cream even more fragrant and flavorful, we added a secret ingredient: our pesto genovese modo21!
A few tablespoons of pesto are enough to give the right boost to this salmon and zucchini pasta dish. As a proportion we calculated for every two tablespoons of zucchini cream we add one tablespoon of Genovese pesto. In this way, the taste of the pesto is balanced with that of the zucchini cream, avoiding twisting the original idea of this recipe.
Our pesto modo21 being made without preservatives or anything else, but only with traditional ingredients always maintains a classic and recognizable flavor. With this recipe we discover Genoese pesto in its unprecedented role as a flavor enhancer. Try it too in your everyday cooking, just one spoonful of pesto makes every recipe better!
This salmon and zucchini pasta is a very simple first course to prepare. It has a creamy sauce and is even tastier with our pesto genovese modo21. Try the contrast with the crunch of pan seared zucchini. The smoked salmon gives us flavor and color to the dish. We chose fresh trofie pasta because it is a pasta format that goes well with both vegetable and fish sauces.
- 600 grams TROFIE (fresh pasta)
- 15 ZUCCHINI (with Squash blossoms)
- 200 grams SMOKED SALMON
- 1 GARLIC
- 4 tablespoons PESTO GENOVESE
- 1 pinch SALT
- q.b. OLIVE OIL
- Let's prepare the zucchini
We peel the zucchini of their flower (which we will keep aside) and cut them into rounds. Sauté a clove of garlic in a pan with some oil. Then we add the zucchini. We let them cook over medium heat for 15 minutes. The zucchini should remain crispy. Meanwhile, we boil the water for the trofie pasta.
- The cream of zucchini
We take 2/3 of the zucchini and blend them with a little of the cooking water from the trofie pasta until creamy. We adjust the salt and consistency (adding more cooking water if necessary). We put the zucchini cream in a large bowl and add the pesto Genovese modo21.
- It's time to plate the dish
When we start cooking the trofie, we turn on again under the pan with the zucchini that we have kept aside and add the hulled squash blossoms to it as well, sauté for a few minutes on a gentle heat. We adjust the salt. We drain the pasta and toss it with the cream of zucchini and pesto. Then we serve each diner garnishing with the crispy zucchini, squash blossoms and smoked salmon cut into cutouts (if bought in slices) or cubes (if bought in fillets).