Pâtes au saumon et au pesto

Ingrédients

• 30 grams (1 oz) butter, soft
• 1 teaspoon garlic paste (or crushed/chopped garlic)
• zest of half a lemon
• 1 1/2 teaspoons dried parsley (or 3 tablespoons fresh, chopped)
• 400 grams (14 oz) salmon fillets, raw
• salt and black pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic paste (or crushed/chopped garlic)
• 1/2 cup panko breadcrumbs (or other breadcrumbs)
• 2 tablespoons grated parmesan cheese
• generous pinch of salt
• 350 grams (12.3 oz) rigatoni pasta
• salt to taste
• 2 large handfuls baby spinach
• 190 grams (6.7 oz) pesto from a jar (or homemade)
• 3 tablespoons mascarpone cheese, generously heaped
• juice from half a lemon
• salt and pepper to taste

Préparation

1. 1

   --- For the salmon ---

2. 2

   Preheat the oven to 200°C (390°F).

3. 3

   Line a baking tray with foil or parchment paper.

4. 4

   In a small bowl, combine the soft butter, garlic paste, lemon zest and dried parsley.

5. 5

   Place the salmon fillets on the tray and spread the garlic butter mixture evenly over the top of each fillet. Season to taste with salt and pepper.

6. 6

   Cover the tray with foil and bake for 15 minutes.

7. 7

   Rest the salmon for 10 minutes, then remove the skin and gently flake the fish (keep the flakes fairly large as they will break up further when mixing with the pasta).

8. 8

   Transfer the flaked salmon and any pan juices to a bowl and set aside.

9. 9

   --- For the garlic crumb topping ---

10. 10

    Heat the oil in a frying pan over medium heat. Add the garlic and breadcrumbs and cook until golden and crisp.

11. 11

    Remove from the heat and let the crumbs cool slightly before adding the Parmesan. If they’re too hot, the cheese can melt and turn clumpy.

12. 12

    Stir in the grated Parmesan and a pinch of salt. Set aside.

13. 13

    --- For the pasta ---

14. 14

    Cook the rigatoni in well-salted water according to the packet instructions, until just al dente.

15. 15

    In the final minute of cooking, stir in the spinach and let it wilt.

16. 16

    Reserve ½ cup of pasta water, then drain the pasta and spinach well.

17. 17

    Return the pasta to the pot and stir in the pesto, mascarpone, lemon juice and seasoning. Add a splash of pasta water if you prefer a looser sauce.

18. 18

    Add the flaked salmon and its juices and fold through gently.

19. 19

    Taste and adjust the seasoning. Serve topped with the garlic crumbs, torn basil and extra Parmesan if you like.