Today I present to you pasta with salmon, yellow cherry tomatoes, and pesto, a perfect first course to enjoy in this still warm autumn, where summer seems unwilling to leave. For this recipe, I used short hollow fusilli, but you can also use penne rigate or farfalle. The sauce is simple but flavorful based on fresh salmon, yellow cherry tomatoes, and a few “drops” of Genoese pesto that you can prepare at home or use ready-made.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 14 oz yellow cherry tomatoes
- 5.6 oz short hollow fusilli (or other shape)
- 3.5 oz salmon steak (skinless, cleaned)
- to taste Genoese pesto
- to taste pine nuts
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pot
- Pan
- Colander
- Wooden Spoon
Steps
To prepare the pasta with salmon, yellow cherry tomatoes, and pesto…
First, in a pot, heat the water to cook the pasta. When it boils, add the fusilli and cook them according to the package instructions. While the pasta is cooking, prepare the sauce.
Wash the yellow cherry tomatoes and cut them in half lengthwise. Clean the salmon if necessary, removing the skin and any remaining bones, then cut it into cubes.
In a pan, pour a little extra virgin olive oil and when hot, add the cut yellow cherry tomatoes. Cook them on high heat for several minutes until they start to soften slightly.
Now add the salmon pieces and sauté them for a few minutes with the cherry tomatoes, lowering the heat.
After the pasta’s cooking time, drain it, keeping a little cooking water aside, then add it to the pan with the prepared sauce.
Sauté the pasta for a few minutes in the pan with the yellow cherry tomatoes and salmon, adding a little cooking water if necessary, then salt and pepper.
Finally, serve the pasta with salmon and yellow cherry tomatoes with a few drops of Genoese pesto and garnish with some pine nuts.
