John Myers
Pasta with Salmon, Prawns and Pesto Rustico
The perfect pasta with salmon, prawns and pesto rustico recipe with a picture and simple step-by-step instructions.
- 500 g Pasta (Bavette, Tagliatelle etc.)
- 500 g Wild salmon fillet
- 200 g (Eismeer)-Garnelen
- 375 ml Cream
- 250 ml White wine
- 3 Rods Spring onions
- 1 medium-sized Onion
- 1 tbsp Vegetable broth
- 1 tbsp Salt, pepper, dill (fresh)
- 1 Glass Pesto Rustico (dried tomato)
- Defrost the salmon in advance or use fresh. In
- Now cook the pasta. We recently tried the Bavette (Barilla) variety and loved it. They are similar to the tagliatelle but are somehow a lot more ingenious.
- Cut spring onions and normal onions into rings or cubes and fry briefly on both sides in oil along with the salmon and prawns. Attention, really only in such a way that the salmon was briefly fried all around once; salt (preferably with sea salt or herbal salt).
- Add the white wine, the cream and the vegetable stock and let everything boil down for about 5 minutes.
- Finally add the pesto rustico (dried tomato) to the sauce and simmer everything again.
- Either you add the pasta to the sauce in the pan or serve separately.
- Ps. I always enjoy a glass of Lillet Wild Berrys with it – bon appetit!
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