Salmon Pesto Spaghetti Recipes

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SMOKED SALMON PESTO PASTA



Smoked Salmon Pesto Pasta image

A rich, tasty recipe that's so simple to make!

Provided by Alicia

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

5 ounces smoked salmon, cut into small pieces
1 onion, chopped
1 clove crushed garlic
2 cups sliced fresh mushrooms
¾ cup prepared basil pesto sauce
3 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon chopped fresh basil
¼ cup water
8 ounces spaghetti

Steps:

  • Cook pasta in a large pot of boiling water until al dente.
  • In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
  • Drain pasta. Serve sauce over noodles.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 51.1 g, Cholesterol 23.1 mg, Fat 30.6 g, Fiber 4.5 g, Protein 24.2 g, SaturatedFat 7.2 g, Sodium 737.5 mg, Sugar 4.7 g

SALMON PESTO PASTA



Salmon Pesto Pasta image

This simple, flavorful dish is filling and super-quick to make. It can be served hot or chilled, making it perfect for either an easy dinner or picnic lunch.

Provided by Danielle Alex

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
One 16-ounce box fusilli pasta
2 tablespoons olive oil
1 large red bell pepper, cut into small dice
1 pound skinless salmon fillet, cut into 1/2-inch cubes
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon cracked black pepper
Juice of 1/2 lemon
1 1/2 cups lightly packed basil leaves, plus more for garnish
1 large clove garlic
1/4 cup pine nuts, toasted (see Cook's Note)
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
  • Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
  • For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
  • Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.

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