Ingredients:

  • 1 lb (450g) Linguine or Fettuccine
  • 1 tsp (6g) Salt
  • 3/4 cup (180ml) Fresh basil pesto
  • 1/4 cup (60ml) Heavy cream
  • 2 tbsp (30g) Unsalted butter
  • 3 cloves (9g) Garlic, minced
  • 1/4 cup (30g) Freshly grated Parmesan cheese
  • 8 oz (225g) Smoked salmon, sliced into 2cm wide strips
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Lemon zest
  • 1/4 cup (15g) Fresh parsley, chopped
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions. Reserve 1 cup (240ml) of the cloudy pasta water before draining.
  2. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 60 seconds until fragrant. Stir in the pesto and heavy cream, whisking constantly for 2 minutes until the sauce simmers and becomes glossy.
  3. Add the cooked pasta to the skillet, tossing with tongs to coat. Gradually pour in the reserved pasta water, 1/2 cup at a time, until the sauce reaches a luxurious, clinging consistency.
  4. Turn off the heat. Gently fold in the smoked salmon strips, lemon juice, and lemon zest using residual heat to warm the salmon.
  5. Garnish with grated Parmesan cheese and chopped fresh parsley before serving.