Pasta With Pesto And Salmon Recipe

Name: Pasta With Pesto And Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto (adapted from Joy of Cooking); 2 cups loosely packed basil leaves (and/or parsley); 1/2 cup grated Parmesan (and/or Pecorino romano); 1/3 cup pine nuts, hazelnuts, almonds, and/or walnuts; 2 medium garlic cloves, peeled and/or garlic scapes; 1/2 cup extra virgin olive oil, or as needed; Lots of kosher salt; Ground black pepper; Pasta; 1 small bulb fennel, fronds reserved; 1 leek; 3 small zucchini, cut in 1/2 in cubes; 1 pint cherry or grape tomatoes, halved; 1/4 cup extra virgin olive oil; 1/2 pound salmon; 4 tablespoons vegetable oil; 1 pound radiatore pasta, cooked al dente

Servings: persons

Pesto (adapted from Joy of Cooking)
2 cups loosely packed basil leaves (and/or parsley)
1/2 cup grated Parmesan (and/or Pecorino romano)
1/3 cup pine nuts, hazelnuts, almonds, and/or walnuts
2 medium garlic cloves, peeled and/or garlic scapes
1/2 cup extra virgin olive oil, or as needed
Lots of kosher salt
Ground black pepper
Pasta
1 small bulb fennel, fronds reserved
1 leek
3 small zucchini, cut in 1/2 in cubes
1 pint cherry or grape tomatoes, halved
1/4 cup extra virgin olive oil
1/2 pound salmon
4 tablespoons vegetable oil
1 pound radiatore pasta, cooked al dente

1
In a food processor, combine basil, cheese, nuts, and garlic until finely minced
2
With machine running, stream in oil until pesto is loose and quite wet
3
Season to taste with salt and pepper. This will require a lot of salt!
4
Preheat the oven to 400u00b0F
5
Quarter the fennel, remove the core and slice into 1/4 in thick slices
6
Remove the root and dark green part of the leek, then cut the leek in half lengthwise and wash very well between the layers. There is always a ton of dirt trapped in there!
7
Thinly slice the leek into half moons.
8
Combine the fennel, leek, zucchini, and tomatoes. Toss with oil, 3/4 tsp kosher salt and 1/3 tsp pepper and spread on a baking sheet.
9
Cook ~25 min until soft and leeks are brown.
10
In a saute pan heat vegetable oil over medium high heat.
11
Season the salmon with salt and pepper and fry, flipping once, until just cooked, ~5 min.
12
Toss the pasta with 2 cups pesto and vegetables. Use pasta cooking water to get sauce to the desired consistency.
13
Serve the pasta topped with flaked salmon and the reserved fennel fronds.

1356

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pesto (adapted from Joy of Cooking), 2 cups loosely packed basil leaves (and/or parsley), 1/2 cup grated Parmesan (and/or Pecorino romano), 1/3 cup pine nuts, hazelnuts, almonds, and/or walnuts, and more.

Yes, Pasta With Pesto And Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Pesto And Salmon

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