Recipe: Perfect Lasagne with pistachio pesto, smoked salmon and prawns

Lasagne with pistachio pesto, smoked salmon and prawns. The Best Salmon Lasagna Recipes on Yummly Creamy, rich seafood pasta featuring shrimp, prawns, salmon, or scallops regular pasta into a special weeknight dinner.. In a large pot of salted boiling water, cook noodles according to package instructions.

Poached salmon and asparagus lasagne al forno. Spring is sprung and asparagus season has started here in Northern Italy! There are so many delish pasta with asparagus recipes but this poached salmon and asparagus lasagne al forno is one you are definitely going to want to try! You can cook Lasagne with pistachio pesto, smoked salmon and prawns using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Lasagne with pistachio pesto, smoked salmon and prawns

1. It's 1 packet of thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them).
2. It's 1 packet of smoked salmon.
3. You need 120 g of prawns.
4. It's of Parmesan.
5. You need of Ground pistachios (decoration).
6. Prepare of Pistachio pesto.
7. It's 140 g of pistachios untoasted and unsalted.
8. You need 30 g of Parmesan.
9. Prepare 5/6 leaves of basil.
10. Prepare of Oil.
11. It's of Salt.
12. It's of Water.
13. It's of For bechamelle.
14. It's 1 l of milk.
15. Prepare 100 g of butter.
16. Prepare 80 g of flour.
17. It's of Ground nutmeg.
18. It's of Salt.

This thick, intensely flavored paste — typically made of basil, olive oil, garlic, Parmesan cheese, and pine nuts — makes ordinary recipes sing out with joy. Keep unopened ready-made pesto in your pantry, or homemade pesto in your freezer, and great meals are just minutes away. Linguine pasta is similar to spaghetti except its shape is flat similar to fettuccine. From salmon and kale, to spot prawns and giant cabbages, you can count on Alaska Grown food and Alaska Seafood to be healthy and taste great..

Lasagne with pistachio pesto, smoked salmon and prawns instructions

1. Put the milk in a pan on low heat and warm it (not boil). Start by making bechamelle by melting the butter in a tall pan, add the flour (little bit at the time)..
2. On low heat add the milk a paddle at the time and mix well with the flour every time..
3. Eventually the mixture will start to get more liquid. To finish we are aiming for this consistency (see video below).
4. Leave to cook on very low heat for 10min and then remove from fire. To avoid it making a thick crust cover with cling film directly on the bechamelle..
5. Make the pesto. You can make this ahead of time and leave it in a jar in the fridge. In a small pan bring water to boil, add the pistachios and cook for a couple of minutes. Remove them from water.
6. Now that the skin softened remove all the skin and add the pistachios skinless in a mixer. Add the Parmesan, basil, salt, oil and a dash of water. Mix well and add oil/water as needed. Remove from mixer.
7. In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire..
8. In an oven proof dish, add a thin layer of bechamelle to ensure that the lasagne won’t stick to the bottom. Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Repeat 3/4 layers.
9. Finish with a layer of bechamelle and cover with the grounded pistachios for decoration..
10. Cover with a slightly wet piece of baking paper on top of the dish. Cook on 180 degrees for 20 minutes. Finish with 5 min under the grill to make it golden.

Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes (Alaska from Scratch) Alaska Halibut with Spring Dill Soup and Crisped Prosciutto.. Fresh Rolls with Smoked Salmon and Basil. Gennaro Contaldo has a special recipe for you! Watch him make his favourite dish - Salmon Pesto Primavera. Fresh salmon, beautiful spring vegetables, herbs and of course, Sacla' Classic Basil.