A delicious creamy, pesto sauce and chunks of pan-fried salmon mixed through perfect al dente pasta
So, I looooooove pasta. I’m yet to master the art of actually making pasta from scratch but it’s on the list (the ever-growing list) of things I want to learn to make. Lucky for me, there are plenty of beautiful fresh and dried pastas that you can buy straight off the shelf to make quick, amazing meals like this one.
I’d been craving both pasta and salmon all week. So that’s what I had. I thought pesto might go nicely and it did. As did the spinach, pine nuts, parmesan, basil & dill … ooh ooh, and a bit of cream for good measure. Tadaa! It was super quick to make. If it weren’t such a decadent meal I’d be eating this constantly. This is such a yummy dish.
Like my little side of Garlic & Herb Soda Bread? (Recipe coming very soon).You could make your own pesto but in the interests of feeding myself and my beloved quickly, I opted for a shop bought jar of my favourite, flavourful green basil pesto. And watch this space. I’ve got an awesome idea up my sleeve to use up that leftover pesto too. This recipe serves 3-4 people or 2 people very generously (like food-baby, Friday night generously). 🙂
- 300g raw salmon
- 2 Tbsp pine nuts, toasted
- 200g fettucine pasta
- 100g fresh baby spinach
- 4 Tbsp basil pesto**
- 1 Tbsp cream**
- 2 sprigs dill, stalks removed
- Salt and pepper to taste
- Parmesan shavings to serve
- Basil leaves to serve
- In a frypan, heat 1 Tablespoon of the oil over medium heat. Fry the salmon for about 5 minutes on each side or until done to your liking. Break up the salmon into chunks and put aside.
- In a large saucepan filled with salted water, cook the pasta according to the packet instructions. Drain the pasta but save about 1/4 cup of the cooking water.
- Return the pasta to the saucepan. Over low heat add the pesto and cream and mix through thoroughly. Add the pine nuts and spinach. Mix the spinach through until it wilts a little. Add a little of the reserved pasta water if you need to loosen the sauce. Add the chunks of salmon with the dill and some salt and pepper to taste. Mix through gently so as not to break up the salmon too much.
- Serve immediately, topped with fresh basil leaves and shavings of Parmesan
- ** I use an Australian standard 20ml tablespoon