Angel Hair with Arugula Pesto and Salmon

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.