SPAGHETTI ALLA CHITARRA WITH SALMON, PESTO DI PISTACCHIO AND BUFFALO MOZZARELLA (X2)
- 200gr spaghetti alla chitarra
- 1 jar ‘Pesto di pistacchio’
- 200 gr fresh salmon
- Fresh buffalo mozzarella
- Extra virgin olive oil, salt and pepper
Cut the salmon in cubes and cook it in a large pan with a spoon of olive oil. Keep the heat high and mix continuously. Add pepper to your taste. Once cooked, switch off the fire. Meanwhile, fill a large pot with water and cook it on high heat. As soon as the water boils, add 1 tablespoon of salt and stir to let it dissolve. Cook the spaghetti alla chitarra in boiling water for about 10 minutes. Once ready, drain them and add them to the salmon. Add the pesto di pistacchio and 2/3 spoons of cooking water. It all needs to become creamy. Divide the pasta over two plates and add the fresh buffalo mozzarella on top. Top it with some fresh olive oil and pepper and enjoy!