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Golden Saffron Paccheri with Seared Salmon, Green Asparagus & Pistachios

Regenerative Cuisine by A.T.
Serves 1

Ingredients

• 80 g paccheri
• 120–140 g salmon, thawed if frozen and cut into medium cubes
• 6–8 green asparagus spears, pre-cooked and drained
• 40–50 g Star Tigullio Salsa con Zafferano
• 90–110 ml heavy cream (or vegan cooking cream)
• 10–15 g Parmigiano Reggiano, finely grated
• 5–8 g unsalted pistachios, roughly crushed
• 1 teaspoon extra virgin olive oil
• 1 teaspoon butter
• Salt, to taste
• Finely ground white pepper, to taste
• Your personal fish seasoning blend (signature seasoning)

Method

1. Sear the Salmon and Asparagus

Cut the salmon into medium cubes and season generously with your personal fish seasoning blend.

Heat the olive oil and butter in a sauté pan over medium-high heat.

Add the seasoned salmon cubes and the pre-cooked asparagus spears.

Cook until the salmon develops light golden edges and the asparagus becomes lightly caramelized while remaining slightly crisp.

Remove the salmon and asparagus from the pan and reserve.

Discard the cooking fat if it has become too dark and wipe the pan clean.

2. Prepare the Saffron Cream

Return the pan to medium heat.

Add the Star Tigullio Salsa con Zafferano and the cream.

Season lightly with finely ground white pepper.

Stir gently and allow the mixture to reduce slightly until smooth and silky.

3. Cook the Paccheri

Meanwhile, cook the paccheri in generously salted boiling water until al dente, according to the package instructions.

Drain well.

4. Finish the Sauce

Add the cooked paccheri directly to the saffron cream.

Sprinkle in the grated Parmigiano Reggiano and toss gently until the cheese melts and the sauce coats the pasta evenly.

The Parmesan will naturally enrich and thicken the sauce, creating a velvety texture.

Add approximately half of the seared salmon and half of the asparagus to the pasta.

Mix gently two or three times, just enough to distribute the ingredients while preserving their texture.

5. Plate

Arrange the paccheri on a warm serving plate.

Top with the remaining salmon cubes and asparagus spears.

Finish with the crushed pistachios.

Serve immediately.

Chef's Note
This dish is built around balance and texture. The salmon and asparagus are gently sautéed together in olive oil and butter before being added to the saffron cream. During this stage, they exchange flavors: the asparagus absorbs some of the richness of the salmon, while the salmon benefits from the fresh, vegetal character of the asparagus. The combination of olive oil and butter promotes light caramelization, creating subtle crisp edges while preserving the tenderness of both ingredients. Half of the salmon and asparagus are folded into the sauce, while the remaining half is reserved for the final plating. This technique preserves texture, highlights the ingredients visually, and prevents the saffron-Parmesan cream from becoming monotonous. Crushed pistachios are added at the end to provide contrast and a delicate crunch. This saffron-Parmesan cream is intentionally rich and enveloping. Moderate portions (80–85 g of dry pasta per person) allow the asparagus, salmon and pistachios to remain in perfect balance. Larger portions may cause the sauce to become overly saturating and diminish the freshness and contrast that define the dish.