05/02/2024
Torn Pasta with Smoked Salmon, Spinach and Pesto Oil
A light, elegant and impressive pasta dish.
Serves:
4 as a main, 6 as an entree
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 2 tablespoons pesto
- extra virgin olive oil, as needed
- 200g fresh lasagne sheets
- sea salt and freshly ground black pepper, to taste
- 4 spring onions, finely chopped
- 200g baby spinach
- 200g smoked salmon
- basil leaves and lemon wedges, for serving
Method
Combine pesto and 1/2 cup olive oil together. Tear lasagne sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Pesto Oil
in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Pesto Oil. Toss until heated through and the spinach has just wilted, and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra olive oil, sprinkle with pepper and basil leaves and serve with lemon wedges.
Tips
- Use torn prosciutto in place of smoked salmon.
- STYLING Try to arrange the pasta in the plate in folds to add height.
- DRINK Pinot Grigio
New Recipes
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
You may also like
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
- Breakfast & Brunch ·
Hash Brown Brekkie Nests
A cute and tasty brekkie idea that will make anyone's morning!
- Savouries ·
Pumpkin, Pecan and Parsley Swirls
Give these little savoury swirls a whirl!