Rukmini Iyer’s quick and easy recipe for courgette linguine with trout, lemon and dill | Summer food and drink
R.It has a beautiful and beautiful summer dish: it takes less than 30 minutes from start to finish, and found that it is frequently refreshed after a long day. The grated zucchini dissolves in the pasta, and it works perfectly with lemon, the thickness of the knitted salmon and the hot pepper. If you have one of the mixtures of these foods and multiple seeds (one M & S 35-Plant is an excellent one), in addition to the completion of all means; Otherwise, the dispersion of the roasted pine nuts will add a welcome crisis. Stylish dinner for two people.
Zucchini Linguin with knitted salmon, lemon and dill
Preparatory 10 minutes
Cook 20 minutes
Serving 2
2 slices of salmon ritual
2½ 1 tablespoon of olive oil
sea salt
Facultant juice and enthusiasm with precision of lemon, In addition to 2 lemon slices
180g Linguine
2 GarlicExfoliated and carefully deposited
1 TSP hot pepper
1 zucchini is greatDecorated and roughly gravitational
10G fresh dillAlmost cut
4 TBSP pine nutsOr 4 tablespoons of omega walnuts and seeds
Heat the oven to 200 ° C (180 ° C)/390 F/GAS 6. Place the sliced salmon slices on a small, lined, spray tray, half a tablespoon of olive oil, grab over a pinch of sea salt and the highest slices with a slice of lemon. Bake for 12-15 minutes, until it is just cooked. (If you have a total air, the fish will take from eight to 10 minutes.)
Meanwhile, bring a large skillet of salted water to boiling, then cook the committee according to the packages instructions, even only. While boiling pasta, get all the remaining ingredients ready.
Drain the pasta in a matrix, and keep cooking water. Prepare the empty pasta frying pan to the stove over low heat, add two tablespoons of olive oil, then fry garlic, hot pepper and lemon enthusiasm for only 30 seconds.
Add the grated zucchini, fry for a minute, until you start softening, then add the drained pasta, dill, lemon juice and a teaspoon of salt. A good uproar – there should be enough zucchini liquid to form a clinging sauce; If not, add a tablespoon of seized pasta water. Peel the stroke salmon cooked in large pieces in Linguine, then gently stir to collect. Squeeze and control salt as needed.
Use a forcer to divide the noodles evenly between two warm bowls, up with pine nuts and serve hot.
