Angel Hair with Arugula Pesto and Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups baby arugula leaves 3/4 cup basil leaves 1/2 cup toasted hazelnuts 2 cloves garlic, peeled 2/3 cup extra virgin olive oil 2/3 cup grated Parmesan 1-1/4 teaspoon salt 1-1/4 pound salmon fillet 1 cup dry white wine or vegetable broth 1 pound angel hair pasta
1. Pesto: In food processor, combine arugula, basil, nuts and garlic. Process 1 minute. Gradually add oil and process until blended. Add cheese and salt; process until smooth. Set aside 1 cup for recipe. Refrigerate remainder for another use (up to 1 week).
2. Salmon and pasta: Place salmon fillet in a large nonstick skillet. Add wine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until fish flakes easily. Remove from poaching liquid; keep warm. Discard liquid.
3. Meanwhile, cook pasta following package directions, 3 minutes. Drain, reserving 1/2 cup of the water. Toss drained pasta with 1 cup pesto and 1/4 cup of the pasta water, adding more water if needed. Remove skin from salmon; discard. Flake fish into pasta.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE_SP.
2. Salmon and pasta: Place salmon fillet in a large nonstick skillet. Add wine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until fish flakes easily. Remove from poaching liquid; keep warm. Discard liquid.
3. Meanwhile, cook pasta following package directions, 3 minutes. Drain, reserving 1/2 cup of the water. Toss drained pasta with 1 cup pesto and 1/4 cup of the pasta water, adding more water if needed. Remove skin from salmon; discard. Flake fish into pasta.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE_SP.
Nutritional Info Amount Per Serving
- Calories: 494.6
- Total Fat: 21.7 g
- Cholesterol: 63.9 mg
- Sodium: 633.9 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 4.6 g
- Protein: 34.3 g
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