Healthy Pistachio Pesto Pasta Salad
Try switching your usual basil pasta salad for a Sicilian pistachio pesto pasta that is both delicious and healthy!
Equipment
- 1 baking dish
- kitchen foil optional
- 1 medium large pot
- 1 chopping board
- 1 chopping knife
- 2 tablespoons
Ingredients
- 200 gr Farfalle Pasta PGI
- 1/2 jar Belmorso Sicilian 60% Pistachio Pesto
- 1 slice fresh salmon - medium large
- 15 cherry tomatoes
- 1 clove garlic
- Belmorso Extra Virgin Olive Oil
- optional pistachios for garnishing
- optional parsley or basil for garnishing
Instructions
- Cut your cherry tomatoes in half and layer them at the bottom of your baking dish. Add the minced garlic scattered the top of the tomatoes.
- Add the salmon slice, season with salt and bake for 30 minutes at 160 degrees Celsius on the lower level of the oven. This lets it slow cook and gives you a softer fluffy salmon steak. I pre-heated my oven for 10 minutes.
- While your salmon cools down, boil the water for your pasta, seasoning generously with salt. And add it to cook.
- Drain the pasta, and save a few tablespoons cooking water.
- Add both to a large bowl, and dress with the Belmorso Pistachio Pesto.
- Then add the salmon without the skin and chopped into pieces, along with the baked cherry tomatoes and garlic.
- Mix well and top with optional pistachios and basil or parsley. Enjoy your healthy meal!
