A fresh and creamy pasta dish that's ready in no time. Linguine is tossed with ricotta , Pesto alla Genovese , and a drizzle of Koroneiki extra virgin olive oil. Crispy asparagus and salmon pieces complete the dish perfectly!
4 Servings
Pasta with Salmon
Ingredients
1 lb
Green asparagus
1/2 cup
Ricotta
4
Salmon fillets
Preparation
- Prepare the basil garlic linguine according to the instructions on the package.
- Rinse the asparagus under cold water. Cut them into 3cm pieces. Bring a pan of water to a boil. Add the asparagus and blanch for 5 minutes. Drain the asparagus and set aside.
- Heat the olive oil in the pan. Add the asparagus and stir fry for 5 minutes.
- Mix the pasta with the ricotta, Koroneiki extra virgin olive oil and Pesto alle Genovese in a bowl, add the asparagus and cover with aluminum foil.
- Rub the salmon fillets with olive oil. Heat a grill pan and cook the salmon fillets for about 6 minutes, until crispy on the outside and pink on the inside. Arrange the salmon on plates and serve with the pasta and asparagus. Finally, drizzle with some Koroneiki extra virgin olive oil.
