Fusilli with salmon and homemade pesto sauce

25 min.
200 g
3 tbsp.
Salmon fillet
200 g
Dried thyme
1 tsp.
Heavy cream
100 ml
Fresh basil
100 g
Parmesan cheese
100 g
2 cloves
Pine nuts
50 g
Olive oil
100 ml
Lemon juice
2 tbsp.


  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!