45min
200g Scotty Brand Smoked Salmon
2 whole eggs
2 egg yolks
300g strong flour
200g pine kernels
300ml extra virgin olive oil
1 clove garlic (peeled and chopped)
200g finely grated parmesan
200g basil or soft herbs (picked washed)
Seasoning
Place the eggs and yolks in a blender.
Blend to break up eggs then add the flour until just mixed.
Tip onto a table and knead until smooth.
Wrap in cling film and chill for 1 hour before rolling.
Roll out thin and cut as for tagliatelle.
Cook in boiling salted water for 90 seconds.
Refresh lightly under cold tap.
Dress with 3 tbsp pesto.
Serve in bowl with smoked salmon on top.
Roast the pine kernels in a dry frying pan for 2 minutes until golden in colour.
Allow to cool.
Blend all ingredients till smooth.
Season.
Serve and enjoy!
