Smoked Salmon Fettuccine with a Basil Pesto

serves 4

prep time: 25 minutes

cooking time: 40 minutes


3 cups fresh basil leaves

1/4 cup almonds, chopped

1/2 cup olive oil

1/2 cup grated Parmesan cheese

1 lemon

1 tsp salt

2 cobs corn, soaked for 30 minutes in their husks

1 tbsp butter

1/2 small onion, diced

2 cups mushrooms, sliced

6 oz smoked salmon, chopped

4 servings fettuccine

salt and pepper to taste

Parmesan cheese, grated

To make the pesto, place the basil and almonds in a food processor and pulse until they've become a paste. Drizzle in the olive oil and pulse for a minute or so until the mixture becomes cohesive. Add the Parmesan cheese, juice from half a lemon (save the other half for the pasta) and salt, and pulse until combined. Set to the side. 

Preheat the grill to 450ºF. Place the corn in their husks on the grill and cook for 20 - 25 minutes, rotating half way. To check for doneness, pierce the corn with a fork. If the corn is tender and the kernels are nice and juicy, they are done. Remove from the grill and let cool. Once cool, remove the husks, and then remove the kernels from the cob with a sharp knife. 

Bring a large pot of water to boil. Once boiling, add the pasta and cook until al dente. 

While the water is boiling, heat 1 tbsp butter in a large frying pan on medium heat. Fry the onions and mushrooms until caramelized. Add the smoked salmon and corn, and cook until just warm. 

Drain the pasta and toss in a large bowl with the pesto. Add the salmon mixture and toss. Drizzle with the juice from half a lemon. Season with salt and pepper and a generous serving of Parmesan cheese. Serve warm. 

Can be stored in an airtight container in the refrigerator for a few days.