1 jar of smoked Nealis
1 package of pasta
150 g peas cooked
4 pieces of zucchini
4 tablespoon of pesto Genovese
Parsley finely chopped
- Cook pasta in a large pot of boiling water and drain.
- Meanwhile, cut the zucchini in small pieces and heat the oil in a frying pan over medium low heat. Add pesto, peas, lemon juice and salt and pepper.
- Then cut the NEALIS seabream smoked fillet into pieces and pour it into the bowl with the oil. Stir carefully, pour the mixture into the hot pasta and serve sprinkling with a little parsley.