Pasta With Pesto And Salmon

1. 1

   In a food processor, combine basil, cheese, nuts, and garlic until finely minced

2. 2

   With machine running, stream in oil until pesto is loose and quite wet

3. 3

   Season to taste with salt and pepper. This will require a lot of salt!

4. 4

   Preheat the oven to 400u00b0F

5. 5

   Quarter the fennel, remove the core and slice into 1/4 in thick slices

6. 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. 7

   Thinly slice the leek into half moons.

8. 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. 9

   Cook ~25 min until soft and leeks are brown.

10. 10

    In a saute pan heat vegetable oil over medium high heat.

11. 11

    Season the salmon with salt and pepper and fry, flipping once, until just cooked, ~5 min.

12. 12

    Toss the pasta with 2 cups pesto and vegetables. Use pasta cooking water to get sauce to the desired consistency.

13. 13

    Serve the pasta topped with flaked salmon and the reserved fennel fronds.

* Per serving · 4 servings · Values may vary.