Boil the penne following the instructions on the packet.
Salmon pasta salad
- 320 g penne
- 240 g smoked salmon
- 60 g hazelnuts
- A dash of Borges extra-virgin olive oil
- Salt and pepper to taste
- A pinch of chopped fresh dill
For the sauce
- 150 g grated mild blue cheese (together with any other cheeses of your choice)
- 200 ml Borges Natura hazelnut drink
- A pinch of nutmeg
- A pinch of cumin
Step by step
Strain and drizzle with a little extra-virgin olive oil to stop it sticking and to add some flavour. Leave to cool and add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.
For the sauce, melt the cheese(s) in a saucepan and add the hazelnut drink, nutmeg and cumin. Stir well to bind all the flavours together.
Mix the sauce with the pasta and leave to cool in the fridge.