1 pinch of Poppy seed
1 teaspoon of Extra virgin olive oil (EVO)
1 dash of Table salt
1 dash of Black pepper
Blend the pistachio nuts with ½ clove of garlic, cheese, salt, pepper and olive oil.
Cook the norwegian salmon with a handful of poppy seeds for a few minutes.
Boil the tagliolini, then drain and garnish with the salmon and pistachio nut pesto.