23 April 2019
Homemade pesto pasta and cream, ricotta, broccoli and salmon | Espelette Pepper Carving Seasoning
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
- Cook pasta as directed on package.
- Cut the broccoli keeping only the heads, Cook them in boiling water for 10 minutes.
- In a blender, combine the basil, pine nuts, olive oil and parmesan and blend until creamy.
- Add ricotta to your homemade "pesto".
- Drain the pasta and add your basil preparation.
- Serve with the smoked salmon, broccoli heads and a few cherry tomatoes.
- Cut a few shavings of Shallot Carving Seasoning.