FUSILLI, PESTO ALLA GENOVESE, SALMON AND DILL

INGREDIENTS

• 360 g Fusilli
• 180 g Barilla "Pesto alla Genovese"
• 2 g Dill
• 4 g Ginger
• 2 g Celery
• 100 g Seasonal vegetables
• 80 g Smoked salmon fillet
• 20 g Extra virgin olive oil
• 2 g Salt
• 2 g Pepper

PREPARATION

1. 1.Wash and clean the ginger and dill thoroughly, keeping a few small tufts of dill and slivers of ginger for garnishing.
2. 2.Put the rest in the juicer and keep the resulting liquid.
3. 3.Wash the green beans, carrots, courgettes or any other seasonal vegetables.
4. 4.Dice them small and blanch in salted water for a few seconds, then cool in ice water; drain and set aside.
5. 5.Wash the celery, radishes and asparagus thoroughly.
6. 6.Use a potato peeler to cut the asparagus into slivers and immediately place in water and ice.
7. 7.The asparagus waste that is difficult to cut into slivers can be diced up and, possibly, blanched in water as we did with the other vegetables earlier.
8. 8.Cut the radishes into thin slivers as well. As for the celery, preferably use the whitest part: dice and set aside, covering it with a small piece of wet paper.
9. 9.Cook the fusilli in plenty of salted water and drain 1 minute before the suggested cooking time on the packet. Dice the salmon fillet and put it in a large bowl, then add all the ingredients you prepared earlier; season with the ginger and dill extract, extra virgin olive oil, salt and pepper.
10. 10.Dish it up, preferably on a dinner plate, and use a brush to spread some Barilla “Pesto alla Genovese” on the base of the dish. Arrange the pasta, previously seasoned, garnish with the dill and ginger oil you had put aside and add a few dill leaves, the radishes, the ginger and the asparagus slivers"
11. 11.Put all vegetable to be used raw in ice water for at least 30 min to make them crunchier.