Salmon and salsa verde fusilli is a wonderful dish that is perfect for a barbecue or if you want a delectable dish for dinner. It can be a bit spicy because of the jalapenos. You can lessen it or remove it completely if desired. This recipe goes perfectly well with salad and white wine.
500g smoked salmon
400g fusili pasta
1 75g bottle salted baby capers, rinsed and drained
3 drained anchovy fillets, finely chopped
1/4 cup chopped fresh dill
2 tablespoons finely grated lemon rind
1/4 cup extra virgin olive oil
2 cups salsa verde
1 cup Parmesan cheese
Cook pasta in a pot of salted boiling water according to package instructions or until al dente. Drain. Rinse with cold water and set aside.
Heat the oil in a saucepan under medium heat. Cook the anchovies for 1 minute. Remove from heat. Add the pasta, smoked salmon, capers, dill and salsa verde. Toss lightly and transfer the pasta to a serving plate or individual bowls. Sprinkle with Parmesan and lemon rind before serving.
Photo Courtesy Of: Â c3lsius_bb