PASTA WITH CREAM OF ZUCCHINI, BURRATA AND SALMON
Procedure
- 140 g Garofalo spaghetti pasta
- 300 g courgettes
- 3 tablespoons pistachio pesto
- Smoked salmon
- Burrata
- Oil
- Black pepper
- Garlic
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
- 1. Dice the zucchini and cook them in a small pan with a drizzle of oil and a clove of garlic. 2. Sauté for a few minutes, add salt, and cover.
1. Dice the courgettes and cook them in a pan with a drizzle of oil and a clove of garlic.
2. Cook for a few minutes, add salt and cover with water to cook them.
3. Once cooked, transfer them to a blender and blend together the courgettes, a few basil leaves, pistachio pesto, and oil to make a creamy sauce. Once the creamy sauce is ready, set it aside.
4. Meanwhile, when the water boils, throw in the pasta.
5. Halfway through cooking, add it to the courgette and pistachio cream and finish cooking by adding a little cooking water.
6. When it is cooked with the heat off, add the smoked salmon cut into strips and mix.
7. We plate with feeling and elegance and finish with burrata, a little salmon, chopped pistachios, black pepper, and a drizzle of olive oil. And voilà, enjoy!
