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Pasta with Broccoli Pesto and Salmon

Total Time 40 minutes
Servings 4 servings
Calories 370 kcal

Ingredients

  • 4 salmon fillets about 3 oz. each
  • Pinch each salt and pepper
  • 4 oz. orecchiette pasta
  • 1/4 cup fresh or frozen peas

Broccoli Pesto:

  • 1 1/4 cups broccoli florets
  • 3 tbsp. toasted blanched almonds
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. chopped fresh parsley
  • 2 cloves garlic
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. grated Parmesan cheese
  • Pinch each salt pepper and red chili flakes

Instructions

  1. Preheat oven to 375˚F. Arrange salmon fillets on parchment paper–lined baking sheet; sprinkle with salt and pepper. Roast for 10 to 12 minutes or until cooked through and fillets flake easily when tested with fork. Let cool slightly and break into smaller pieces.
  2. Meanwhile, cook pasta according to package directions, adding peas in last 2 minutes of cooking. Drain; reserving 1/4 cup pasta water.
  3. Broccoli Pesto: In separate pot of boiling water, cook broccoli for 2 to 3 minutes or until tender-crisp. Drain and pat dry.
  4. In food processor, pulse broccoli, almonds, basil, parsley and garlic until almost smooth. Add olive oil, lemon juice, Parmesan, salt, pepper and chili flakes; pulse until combined.
  5. Toss cooked pasta and peas with broccoli pesto until coated; stir in salmon. Serve hot or cold.

Recipe Notes

Got leftovers? Perfect! Substitute any leftover protein you wish for the salmon.

A SharethePasta.org original recipe.