Penne with walnuts and salmon
Instructions
FRY in a tablespoon of olive oil chopped spring onions with one end grossest of walnuts and pistachios.
Wet after a few minutes with a shot of cognac and let it evaporate, then add the diced salmon streaks and a fresh ground pepper; Let season again for a few seconds then turn off.
In a bowl mix the egg yolk with a few tablespoons of olive oil and a pinch of salt; pour over drained pasta al dente and dress with the sauce, mixing thoroughly before serving.
A variation of the recipe using a quarter-liter of fresh cream instead of the egg.
Ingredients and dosing for 4 persons
- 400 g of type pasta penne
- 10 walnut kernels
- 50 g of peeled pistachios
- 1 scallion
- 200 g of slices of smoked salmon
- 1 egg
- 1 dash of cognac
- Olive oil extra virgin
- 1 pinch of salt