September Recipe
Fusilli with courgette pesto and salmon:
To prepare the fusilli with zucchini pesto and salmon, start with the zucchini pesto:
take the zucchini, cut off the ends, and grate them using a grater with large holes.
Place the grated zucchini in a sieve over a fairly tall bowl: the sieve should not touch the bottom of the bowl.
Lightly salt the zucchini, mix them, and let them drain with a weight on top.
A jar filled with legumes or flour will work well.
Let the zucchini rest for about 30 minutes, so that they lose all their moisture.
Once this time has passed, place the zucchini in a blender, add the pine nuts, almonds,
and Parmesan cheese, a pinch of salt, the oil, and the basil leaves.
Blend everything until smooth and creamy, with all the ingredients well combined.
The zucchini pesto is ready: transfer it to a bowl and set aside.
Meanwhile, bring a pot of salted water to the boil: you'll need it to cook the pasta.
Prepare the salmon fillet, which should already be boned and skinned.
First cut it into slices (not too thin), then cut them into 2-3 cm long strips.
Transfer them to a bowl, add the oil, and season with salt and pepper.
Mix well and set aside.
When the pasta water comes to a boil, add the fusilli and cook for the time indicated on the package.
Now, get back to the salmon: first, squeeze the lemon juice.
Then, add the salmon strips to a hot pan and sear them for a few seconds, stirring as little as possible.
Deglaze with the lemon juice and cook for a few more minutes.
Remove the pan from the heat and keep the salmon warm.
Pour the zucchini pesto into a large saucepan.
Meanwhile, the fusilli will be cooked: drain them, reserving a little of the cooking water,
and add them to the pesto, adding a ladleful of the cooking water to combine everything.
Toss the fusilli and pesto well and add the salmon, stirring gently.
Toss the pasta for a few seconds and then serve:
Your fusilli with zucchini and salmon pesto is ready to enjoy!