Tagliatelle with pesto and salmon

Ingredients

For sauce

Cooking

For the sauce, brown the nuts in a dry frying pan until golden brown.
Cool and grind them in a food processor, add cheese, garlic, salt and pepper and blend until smooth.
Add greenery, butter, ice and grind again to a paste, adding lemon juice if necessary.
Boil the tagliatelle in salted water (save 100 g of liquid).
In a bowl, mix the prepared pasta with a piece of diced salmon and pesto/
Add a little water for juiciness and put the paste in the center of the serving plate (screw onto a serving fork and form a “nest” using a ladle).
Put on top the remaining salmon, decorate with basil and serve.

Try

Lightly salted salmon fillet-portion