Today's recipe was prepared during confinement to continue eating healthy and delicious while preparing new dishes, so we also entertained ourselves and made the most of all the ingredients that we had in the fridge.
Ingredients for 2 people:- 3 oz of mixed lettuce- 1 kumato tomato- 3 oz of tricolor farfalle- 1.8 oz of smoked salmon from Benfumat- 1/2 zucchini- 1/4 onion- 10 walnuts- 6 slices of goat cheese- Olive oil- Salt
Recipe:- Cook the farfalle in boiling water with a pinch of salt for the time indicated by the manufacturer, in our case, 7 minutes.- Meanwhile, wash the lettuce, tomato and zucchini.- Peel the onion and cut it into several pieces.- Cut the zucchini into slices, and each slice into 4 quarters.- Cut the salmon into squares, like 4 of the goat cheese slices.- In a frying pan with a drizzle of olive oil, sauté the zucchini and onion until golden.- Once browned, reserve 10 pieces of zucchini.- In a glass suitable for a mixer, beat the rest of the zucchini, onion, walnuts, two slices of the goat cheese and a splash of olive oil until a uniform cream is formed.- Start plating by placing a lettuce base, the farfalle, several pieces of tomato, zucchini, goat cheese, salmon and, finally, pour a little of the zucchini pesto on top.
Bon appétit!

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