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Wednesday, 25 March 2015 00:00

Tagliolini nests with salmon and pistachio nut from Bronte pesto

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Tagliolini nests with salmon and pistachio nut pesto

600 grams of Salmon, fresh Norwegian

300 grams of Pasta, fresh tagliolini
100 grams of Pistachio nuts
50 grams of Cheese, grated


1 Garlic
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.

 



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