Kookrecepten en Andere Lekkernijen
300 g hot smoked salmon in rough pieces
300 g fusilli, rotini, gemelli or other pasta of choice
60 g rocket or other leaves of choice
60 g baby spinach
1 medium cucumber
400 g cherry tomatoes on the vine
80 g chilled pesto
extra virgin olive oil
sea salt
freshly milled mixed peppercorns
curly parsley
300 g fusilli, rotini, gemelli or other pasta of choice
60 g rocket or other leaves of choice
60 g baby spinach
1 medium cucumber
400 g cherry tomatoes on the vine
80 g chilled pesto
extra virgin olive oil
sea salt
freshly milled mixed peppercorns
curly parsley
Cook the pasta of choice al dente according to the instructions on the package.
Peel the cucumber and halve lengthwise; remove the seeds with a spoon.
Cut the flesh into thin slices of 3 mm.
Halve the tomatoes.
Drain the pasta in a colander and keep warm.
In a bowl mix the pasta with the pesto, rocket, cucumber, tomato and the salmon.
Season with the olive oil, coarse sea salt, pepper and parsley.
Serve with a glass of chilled Chablis, Riesling Kabinett of Picpoul de Pinet.
Veggie: Replace the salmon with coarsely shaved old Gouda or Parmesan cheese and crushed walnuts.
Peel the cucumber and halve lengthwise; remove the seeds with a spoon.
Cut the flesh into thin slices of 3 mm.
Halve the tomatoes.
Drain the pasta in a colander and keep warm.
In a bowl mix the pasta with the pesto, rocket, cucumber, tomato and the salmon.
Season with the olive oil, coarse sea salt, pepper and parsley.
Serve with a glass of chilled Chablis, Riesling Kabinett of Picpoul de Pinet.
** Alternatives:
Replace the salmon with cut slices of Prosciutto crudo.Veggie: Replace the salmon with coarsely shaved old Gouda or Parmesan cheese and crushed walnuts.
Inspiration: AH
Summer Salad with Smoked Salmon, Pesto and Pasta **
