Mangez Québec

Farfalles with smoked salmon and broccoli pesto

Portions
4

ingredients

Pesto

  • 1 bunch Quebec broccoli (just the florets)
  • Leaves of 3 small branches of fresh basil, washed and dried
  • 100 ml (31/2 oz.) vegetable or olive oil
  • 30 g (approx. 1/4 cup) pine nuts

Pasta

  • 450 g (1 lb.) farfalles
  • Salt

Sauce

  • 1 small onion, diced
  • 30 ml (2 tbsp.) capers
  • 15 ml (1 tbsp.) butter
  • 150 g (5 oz.) smoked salmon, cut into julienne
  • 500 ml (2 cups) 35% cooking cream
  • 250 g (approx. 1/2 lb.) parmesan, finely diced or grated
  • Fresh ground pepper

Preparation

Pesto

Put broccoli, basil, oil and pine nuts into food processor or blender and purée. Set aside.

Pasta

Cook pasta following package direction in salted boiling water. Set aside.

Sauce

In a saucepan, sauté onions and capers in butter over high heat. Add smoked salmon and cream, and allow to reduce. Add parmesan and pepper; cook for 3 more min.

Dish Presentation

Add pasta to sauce. Toss thoroughly. Serve portions of pasta in each plate, and pesto on the side in little bowls, so your guests can add to taste.
 

Auteur
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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