This pasta with salmon, cherry tomatoes, and ricotta cream with pesto was born on one of those days when you’re hungry but have zero desire to cook, when you open the fridge, and half a lemon, two cherry tomatoes, and the salmon there in a corner say: “either you use me, or I’m going to be thrown away.”
A simple, creamy, tasty, and perfect pasta for summer came out of it, with few ingredients but so much flavor. The sauce is prepared in no time: fresh salmon sautéed in a pan, cherry tomatoes just wilted in the pan, and then a super quick cream made of ricotta and pesto, which makes everything enveloping without using cream or butter.
It’s a smart recipe, ready in less than 25 minutes, that you can adapt with what you have at home.
Don’t have ricotta? Robiola or cream cheese works too.
Want to enrich it? Add some capers or a touch of pecorino. It’s also good cold, to take to the beach or to work.
I tell you honestly: it’s one of my most successful ‘leftover’ pastas, the kind that you regret doing ‘so much by eye’ and not writing down anything. But luckily this time I wrote it down. And even my son Andrea, always so critical, gave the thumbs up! 👍
I’ll leave you the recipe with all the steps and some tips to store it best!
Oh, I almost forgot…I recommend a short pasta shape, otherwise you lift a tagliatelle with the fork and you get the whole dish with it!
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Always on the TOPIC of Recipes with salmon, I suggest other proposals just below:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz pasta (pennette, fusilli, penne)
- 9 oz salmon (in chunks)
- 7 oz cherry tomatoes
- 7 oz ricotta (cow's milk ricotta or even 9 oz!)
- 3 tbsps Genoese pesto
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste basil
Tools
- High-sided saucepans
- Pans
- Knives
Few steps for this tasty main course
In a bowl, mix the cow’s milk ricotta with 2 tablespoons of pesto and a drizzle of EVO oil. Then adjust the salt and pepper to obtain a velvety cream that you set aside.
Bring to a boil a high-sided saucepan with plenty of salted water and cook the short pasta following the times indicated on the package.
Keep 1 ladle of cooking water to add to the ricotta cream with pesto if needed, to perfectly blend the pasta.
In a large pan, heat a drizzle of oil, adding a clove of garlic to brown (to remove it as soon as it takes color).
Now add the fresh salmon cubes and cook for 2–3 minutes until they become slightly golden but still soft.
Now add the cherry tomatoes to the pan and cook for another 3/4 minutes, just until they start to release a bit of juice but remain nice and firm.
Drain the pasta, transferring it immediately to the pan with salmon and cherry tomatoes.
Add the ricotta cream and Genoese pesto, gently mixing everything.
If necessary and to avoid a big mess, add a bit of cooking water to make the sauce creamier.
Taste and adjust the salt and pepper of the pasta with salmon, ricotta, pesto, and cherry tomatoes.
Serve the pasta on plates, decorate with some broken fresh basil leaves, and, if you like, a drizzle of raw EVO oil.
Guys, come to the table, it’s ready!!!!!!!!
Enjoy your meal and happy cooking!
Annalisa
RECIPES WITH SALMON CLICK → https://blog.giallozafferano.it/asilannablu/ricette-facili-e-appetitose-con-il-salmone/
Tips and variations
For a more intense flavor, replace 1 tablespoon of the pesto in cream with some chopped fresh basil leaves.
If you want a citrus note, grate some untreated lemon zest over the dish before serving it at the table.
Replace the cherry tomatoes with zucchini cut into rounds or sticks for a different version.
While cooking the salmon cubes, add some capers if you like!
