Penne with pesto alla genovese and salmon
11.5 oz Barilla Penne
7 oz Barilla Pesto alla Genovese
7 oz fresh salmon
3.5 oz tomato concassé
2 tbsp extra virgin olive oil
Bring a large pot of slightly salted water to boil.
Cook the Penne following the cooking time indicated on the pack.
Meanwhile, cut the salmon into 3/4 inch cubes.
Heat up a non-stick pan and cook the salmon cubes for few seconds on medium heat.
Add the tomato concassé.
Drain the Penne al dente and keep a glass of cooking water. Put the pasta in the pan with the salmon.
Then, away from the fire, add the Pesto alla Genovese. Add a little of the reserved water to easily toss and stir the pasta, add the chopped chives and serve.