Pistachio pasta with burrata cream and smoked salmon
A dish of Mastro Vincenzo pistachio fusilli with burrata cream and smoked salmon is spring light and delicious, ready in minutes. The combination of the smoky flavor of salmon and the creaminess of burrata cheese, juxtaposed with pink pepper, gives a unique taste experience.
Ingredients
- Fusilli with pistachio 320 g
- Burrata 200 g
- Smoked salmon 200 g
- Extra virgin olive oil 40 g
- Pink peppercorns to taste.
- Basil to taste.
- Fine salt to taste.
Preparation
To prepare the pasta with burrata cream and smoked salmon, cut the salmon into strips and then into squares of about 1 cm and set aside.
Bring a pot of salted water to a boil for the pasta. Prepare the cream by blending burrata cheese with extra virgin olive oil and pink pepper until smooth. Once the water boils, cook the fusilli following the instructions on the package. Meanwhile, transfer the burrata cream to a large skillet and add a ladleful of cooking water to thin the sauce. Drain the pasta al dente and add it to the cream. Add the smoked salmon. Stir well and saute the pasta over high heat until it reaches the right creaminess.
