Summary

Ingredients

• 1 lemon (organic)
• 1 clove garlic
• 50 g parmesan cheese
• 1 bunch parsley
• 1 bunch basil (or a pot)
• 7 tablespoon olive oil
• 350 g spahetti or bavette
• 100 g rocket
• 200 g cherry tomato (s)
• 150 g salmon, smoked
• 3 tablespoon sour cream

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Instructions

1. Wash and dry the lemon. Rub the peel of half a lemon and squeeze out the juice. Peel and roughly chop the garlic. Grate the parmesan, wash the herbs, shake dry and pluck the leaves.
2. For the pesto, finely puree the herbs, parmesan, garlic and 6 tablespoons of oil with a blender, stir in 2 tablespoons of lemon juice and the grated lemon zest, mix and season with salt and pepper.
3. Cook the noodles in boiling water according to the instructions on the packet until they are al dente. Clean and wash the rocket, spin dry and cut into small pieces (remove the stems if necessary). Wash and halve the tomatoes. Cut the smoked salmon into strips.
4. Heat 1 tablespoon of oil in the pan and fry the tomatoes for 3-4 minutes, turning. Fry the salmon for 1 minute.
5. Drain the pasta and add to the pan with the tomatoes and salmon. Fold the sour cream, pesto and rocket into the pasta. Cut the rest of the lemon half into slices and decorate the dish with it.