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
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