Fusilli with salmon and homemade pesto sauce

PREPARATION:

1. Boil fusilli until al dente for 12 minutes in salted water in a large saucepan. Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.
2. Melt butter in a large pan and add dried thyme. Cut boneless salmon fillet into small cubes and fry in butter until cooked. Pour cream on top, mix and reduce the heat to a minimum. Simmer under the lid. 
3. For pesto sauce, combine torn basil, pine nuts, grated or chopped parmesan, olive oil, two cloves of garlic and lemon juice in a blender. Keep some grated cheese and basil leaves as a garnish. Grind the rest in a blender with small breaks until homogeneous. 
4. When fusilli al dente, move it to the pan to the salmon. Add pesto sauce and half a glass of water from under the pasta. Mix well. 
5. Garnish with fresh basil and grated parmesan. Buon appetito!