The combination of smoked salmon and roasted corn may seem a bit unorthodox, but trust us, today’s Smoked Salmon and Pesto Pasta is super delicious.
The combination of smoked salmon and roasted corn may seem a bit unorthodox, but trust me, today’s Smoked Salmon and Pesto Pasta is super delicious.
I originally turned up my nose at the thought of smoked salmon and pasta but, after having a bit of salmon left over from the weekend, I decided to give it a go. Roasting corn may take a while, but it’s worth it, although it could just as easily be omitted. The basil pesto is what really makes this dish – I could eat fresh pesto by the spoonful. If you make a big batch of pesto, you can always freeze it in ice cube trays to use at a later time. Store in the refrigerator in an airtight container for up to three days.
Time: 1 hour
- 1 corn cob, in husk
- 1 tablespoon butter
- 1/2 small onion, diced
- 1 cup mushrooms, sliced
- 125g smoked salmon, chopped
- 2 servings fettuccine
- salt and pepper, to taste
- parmesan cheese, grated
- 1 1/2 cups fresh basil leaves
- handful of almonds (or cashews), chopped
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/2 lemon
- 1/2 tsp salt
Place corn in a pot of water with the husk on and soak for about 30 minutes.
Preheat your oven grill on high and cook the corn in its husk for about 20 minutes, rotating half way through. Corn is ready when the kernels are tender when pierced with a fork. Remove and leave to cool. Then remove the husks and cut off the kernels using a sharp knife.
Meanwhile, make the pesto by pulsing basil and almonds in a food processor until the mixture becomes a paste. Pour in the olive oil, Parmesan cheese, salt and half of your lemon juice (use the rest to pour over the pasta), and pulse until completely combined.
Over a medium flame, heat 1 tablespoon of butter in a large frying pan. Gently fry onions and mushrooms until caramelised. While onions and mushrooms are cooking, bring a pot of water to the boil, the add in the pasta and cook until al dente. Add the smoked salmon and corn to the fry pan with the onions and mushrooms. Cook until warm.
Drain the pasta water and toss together pasta and pesto in a large bowl. Add in the salmon mixture and the rest of the lemon juice and toss through.
Season with salt and pepper to taste and serve with the grated Parmesan.
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