Tagliatelle with Marinated Salmon

Ingredients

• 1 tbsp pine nuts
• 30 g Pecorino cheese
• 80 g Arugula (1 bunch)
• 4 Cherry Tomatoes
• 0.5 lime
• 200 g fresh salmon fillet (sushi quality)
• Salt
• Pepper
• 300 g fresh pasta (e.g., tagliatelle, refrigerated section)
• 1 tbsp Olive Oil
• 1 tbsp chili oil

Instructions

1. 1.

   Toast pine nuts in a dry pan and let cool on a plate.

2. 2.

   Grate Pecorino finely with a microplane.

3. 3.

   Clean, wash, shake dry, and roughly chop arugula.

4. 4.

   Wash tomatoes and quarter them.

5. 5.

   Rinse the lime hot, dry it, grate the zest finely, then squeeze out the juice.

6. 6.

   Rinse salmon fillet, pat dry with paper towels, and slice into very thin pieces.

7. 7.

   Place salmon in a bowl, add salt, pepper, lime juice, and zest; mix well and cover to marinate in the fridge.

8. 8.

   Meanwhile bring about 3 liters of lightly salted water to a boil in a large pot. Cook tagliatelle until al dente according to package instructions, then drain and let rest.

9. 9.

   Immediately transfer noodles to a preheated bowl and toss with tomatoes, arugula, salmon slices, chili oil, and olive oil. Season with salt and pepper; if desired, briefly sauté the ingredients in a hot pan.

10. 10.

    Sprinkle pine nuts and Pecorino over the dish and serve immediately on warmed plates.