One of the changes to our summer this year, due to the pandemic, is an abundance of herbs.
We have planters on the deck surrounding the pool. Last year they were full of geraniums and petunias and lavender. Due to lock-down we didn’t get to the garden store to buy plants this year.
But I always have herb seeds on hand…..
I filled all the planters with a variety of basil seeds, some parsley and a bit of sage.
I learned something from this, as well: I planted the same basil seeds in my potager, right in the ground, before I planted the the pots. The seeds in the ground were slower to start growing, but now are twice as high as the ones on the pots.
Regardless – I now have lots and lots of basil.
For this recipe you can, of course, use commercial pesto. Or you can find my pesto recipe here.
Click here to Pin Pesto Linguine with Smoked SalmonPrint
Pesto Linguine with Smoked Salmon
Cook the pasta and toss it all together – this main course goes together quickly.
This is a warm, rather than hot main course. Perfect for summer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 4oz (120gr) linguine
- 6oz (180gr) smoked salmon, sliced or roughly chopped
- 2 tbs good olive oil
- 5 tbs pesto
- 2 tbs garlic or regular chives, chopped
- 2 tbs fresh basil, chopped
- 4 tbs pasta water
- Cook pasta according to package directions. Drain, reserving 4 tbs of pasta water.
- While pasta cooks, mix pesto, oil, herbs and smoked salmon in a large bowl.
- When pasta is drained, add pasta and pasta water to the bowl.
- Toss to coat and serve.
Use commercial pesto or find the link to my recipe above. You could use fresh, grilled or baked salmon, or shrimp to substitute for the smoked salmon.
Dip a cup or ladle in the pot to get the pasta water before draining the linguine.
Keywords: linguine, smoked salmon, pesto
Having attempted to learn a few other languages (not very successfully, I might add) I am very aware that English is an amalgamation of other languages. Many words are the same or similar in many languages…. just pronounced differently.
Still, it irritates me when words are appropriated and then used incorrectly.
‘Entrée’ for example, is the French word for first course here in France, but the main course in the U.S. Why? I mean, take the word but use it correctly.
And then there are recipe names…..
I get random emails from U.S. cooking sites. I don’t remember where this particular one came from. The recipe was for Green Gazpacho.
Since Gazpacho de Andaluz or just Gazpacho, is made with red tomatoes, bell pepper, onion, cucumber, and garlic I assumed Green Gazpacho would be similar but with ripe green tomatoes and pepper used used instead of the red.
What a fun idea, I thought! I could make gazpacho in yellow (yellow tomatoes and yellow pepper), or orange (orange tomatoes and pepper). The ingredients remain the same but the color changes.
I looked at the recipe.
There were no tomatoes or peppers in it. Or onion or garlic or cucumber.
So on what basis does it merit the name of Gazpacho?
It had grapes and avocado and almonds and almond milk.
I know there is a white garlic soup, Ajo Blanco con Uvas, in Spain…. but this wasn’t it. It IS finished with grapes so I investigated further.
It’s sometimes called White Gazpacho. And there is a version of White Gazpacho that has cucumbers.
But none of them have avocado and there is no such thing as Green Gazpacho.
Just because it’s served cold doesn’t mean it’s gazpacho. Or Vichyssoise.
Why didn’t the recipe creator just call it Chilled Avocado Soup?
Then I wouldn’t have: 1. gotten irritated and 2. wasted my time researching gazpacho to justify my irritation.
On the other hand I did rather enjoy going through my Spanish cook books and I found some recipes I want to try…..
Maybe I should be grateful.