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.
Ingredients:
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
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