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Pesto-Salmon Spaghettini
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- #128526
The best way to bridge the gap between pasta and salmon? Creamy homemade pesto, of course. This recipe works with canned salmon, too, but if you're going with fresh pesto it pays to poach some yourself.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 pound spaghettini
Kosher salt
1 cup packed basil leaves
1/3 cup raw almonds
2 cloves garlic, roughly chopped
1 lemon, juiced
6 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces cooked salmon, preferably poached or slow cooked, broken up into flakes
directions
Bring a pot of water to a boil. Salt water once it comes to a boil. Add spaghettini. Cook according to package directions until just al dente.
Meanwhile roughly chop almonds. Mince garlic. Add almonds to a blender or food processor and pulse several times. You want the nuts to be in small pieces but not blended to the point of turning to flour. Add basil, garlic, lemon juice, olive oil, salt and pepper. Blend scraping down sides until it is a nice paste. Add more olive oil if necessary.
When pasta is about two minutes shy of being done transfer to a saute pan along with 3/4 cup of the pasta cooking water and about 6 Tb. of the pesto (if there are leftovers on the pesto, save for another use).
Toss pasta and pesto with tongs until pasta is well coated. It should be a bit soupy. Let simmer for about a minute. Add salmon and toss again.
Cook for about another minute until liquid has reduced and salmon is just heated through. Serve warm.
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nutrition data
726 calories, 30 grams fat, 89 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
When do you add the basil? Think it was forgotten in the recipe!
It's mentioned with the other pesto ingredients (almonds, garlic, lemon juice, etc).
May 7, 2013
YUM! I had salmon and pasta. I didn't know what to do with it so I googled the two words together. This recipe is great. I had ALL the ingredients! Can you believe that? Yum.