Homemade pesto pasta and cream, ricotta, broccoli and salmon | Espelette Pepper Carving Seasoning

Recipe imagined by Arthur Huet, assistant of Savant Food in partnership with Alpina

For 4 people :

- 200 g Penne Alpina Savoie 
- 30 g of basil
- 30 g of pine nuts
- 20 cl of olive oil
- 50 gr of parmesan 
- 200 g of smoked salmon
- 1 broccoli
- 150 grams of ricotta
- 10 cherry tomatoes

    1. Cook pasta as directed on package.
    2. Cut the broccoli keeping only the heads, Cook them in boiling water for 10 minutes.
    3. In a blender, combine the basil, pine nuts, olive oil and parmesan and blend until creamy.
    4. Add ricotta to your homemade "pesto".
    5. Drain the pasta and add your basil preparation.
    6. Serve with the smoked salmon, broccoli heads and a few cherry tomatoes.
    7. Cut a few shavings of Shallot Carving Seasoning.