Smoked Salmon Pesto Pasta Recipes

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SMOKED SALMON PASTA



Smoked Salmon Pasta image

This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it's excellent the next day, whether you serve it cold or reheated. -Jackie Hennon, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 pound uncooked spiral or penne pasta
2 tablespoons olive oil
2 large tomatoes, diced
2 cups water-packed artichoke hearts, drained and chopped
1-1/2 cups kalamata olives, pitted and halved
1 cup chopped oil-packed sun-dried tomatoes
3/4 cup chopped onion
8 ounces smoked salmon fillets
2 tablespoons sun-dried tomato pesto
2 teaspoons dried basil
3/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
1/4 cup crumbled feta cheese

Steps:

  • In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

Nutrition Facts : Calories 433 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 924mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

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  • Preheat oven to 400 degrees F and place the salmon filet on a foil-lined, rimmed baking sheet. Drizzle it with the olive oil and lemon juice, then sprinkle it lightly with kosher salt and black pepper. Roast salmon for 12-14 minutes. For a slightly crispy top, move the baking sheet to the top rack and turn the oven to broil for the last 1-2 minutes of cooking time, but watch it closely. Remove salmon when done and set aside.
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