Fusilli with Zucchini Pesto and Salmon

Ingredients:

• 400g fusilli
• 150g salmon fillet, skin removed
• 2 medium-sized zucchinis, grated
• 1/2 cup of fresh basil leaves
• 1/4 cup of Parmesan cheese, grated
• 2 cloves of garlic
• 1/4 cup of pine nuts
• 1/4 cup of olive oil
• 1/2 tsp of salt
• 1/4 tsp of black pepper

Instructions:

1. Cook your fusilli in salted water according to the package instructions.
2. While the pasta is cooking, prepare the zucchini pesto. In a blender or food processor, blend the grated zucchini, basil leaves, Parmesan cheese, garlic, pine nuts, olive oil, salt and black pepper until smooth and creamy.
3. Cut the salmon fillet into small, bite-sized pieces and set aside.
4. Drain the cooked fusilli and add it back to the pot. Pour the zucchini pesto over the pasta and toss everything together until the pasta is evenly coated with the pesto.
5. Heat up a non-stick frying pan over medium-high heat. Add the salmon pieces to the pan and cook for 2-3 minutes on each side, until browned and cooked through.
6. Serve the fusilli with zucchini pesto topped with the cooked salmon pieces.

Verdict:

This dish is a great twist on traditional pesto pasta dishes. The zucchini adds a fresh, summery flavor to the pesto, while the salmon adds a nice touch of protein. It’s a wonderful, balanced meal that everyone will love!

Serving Suggestions:

• Top the pasta with extra grated Parmesan cheese and some fresh basil leaves.
• Enjoy with a glass of crisp white wine.
• Add some cherry tomatoes or roasted red peppers to the dish for some extra color and flavor.