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Smoked Salmon Pasta Pesto
Greg Lindberg on Channel 7, May 10, 2007
Fresh Smoked Salmon – So Versatile, So TASTY!!
(Approximately 15 minute recipe. Makes 1 ¼ cups)
o 1 ½ lb Absolutely Fresh Smoked Salmon – flaked into chunks.
o 1 lb (dry weight) Penne, or other pasta, cooked al dente
o 3-4 peeled cloves of garlic
o 1 teaspoon kosher salt
o 1/2 teaspoon fresh cracked black pepper
o 3 cups loosely packed fresh basil
o 1/2 cup pine nuts (pignolas)
o 2 oz Parmesan cheese (the best you can find; like the fish or course),
o coarsely grated (2/3 cup)
o 2/3 cup olive oil
In a food processor, chop garlic first. Then add all the rest of ingredients except olive oil, and chop finely.
Slowly drizzle in oil until mixed.
Place pasta in a large bowl, stir in pesto mix, then top with smoked salmon.
Can be kept refrigerated, tightly wrapped, for at least a week.
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