Explore this fresh Italian recipe: Whole Wheat Spaghetti with Arugula Pesto and Salmon.

Whole Wheat Spaghetti with Arugula Pesto and Salmon

Colorful, creamy, and with a fresh, enveloping taste, whole wheat spaghetti with arugula pesto and salmon is an original Italian dish perfect for the spring season. This Italian recipe features arugula pesto made with pine nuts, Grana Padano DOP, and lemon juice, offering a velvety texture and a citrusy note that pairs beautifully with the flavor of Norwegian smoked salmon.

The dish is completed with dried Taggiasca olives, adding a pleasant savory and crunchy touch, along with toasted pine nuts and grated lemon zest. This simple yet original recipe is ideal for serving an elegant, colorful first course, perfect for a spring lunch or a special dinner without compromising on convenience.

Other Smoked Salmon Dishes to Try:

• Farfalle with Smoked Salmon
• Penne with Smoked Salmon and Snap Peas
• Pasta with Burrata Cream and Smoked Salmon
• Pennette with Salmon and Vodka

Ingredients

• Whole wheat spaghetti – 320g
• Arugula – 100g
• Pine nuts – 50g
• Grana Padano DOP – 50g
• Lemon juice – 2 tbsp
• Olive oil – 100ml
• Norwegian smoked salmon – 150g
• Dried Taggiasca olives – 30g
• Grated lemon zest – 1 tbsp
• Salt and pepper to taste

Instructions

1. Start by boiling water in a large pot for the spaghetti. Add salt once it reaches a boil.
2. In a food processor, blend arugula, pine nuts, Grana Padano, and lemon juice until smooth.
3. Gradually add olive oil to the pesto mixture while blending, achieving a creamy consistency. Season with salt and pepper.
4. Cook the spaghetti until al dente, then drain, reserving some cooking water.
5. Mix the spaghetti with the arugula pesto, adding reserved water as needed for a smooth texture.
6. Add the smoked salmon, olives, and lemon zest to the pasta, mixing gently.
7. Serve immediately, garnishing with additional pine nuts and lemon zest if desired.

Total Time: 30 min

Cuisine: Italian