Salmon Pesto Pasta
Flaked poached salmon tossed with penne, sun-dried tomatoes, artichoke hearts, and arugula in a light pesto cream sauce.
Equipment
- Sauté pan with tight-fitting lid
- Large pasta pot
- Large mixing bowl
Ingredients
- 6 oz salmon fillet skinless
- salt and pepper to taste
- 8 oz penne pasta about 2 cups
- 1/2 cup artichoke hearts in water quartered
- 1/4 cup sun-dried tomatoes marinated, sliced thin
- 1/2 cup prepared pesto
- 1/4 cup heavy cream or more to taste
- 2 cups baby arugula packed
Instructions
- Season the salmon with salt and pepper. Bring 1/2 cup of water to a boil in a sauté pan with a tight-fitting lid. Lay the salmon in the pan, reduce heat to low, and gently poach for 8-10 minutes or until no longer translucent and it flakes easily with a fork. Remove from heat.
- While the salmon cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain when al dente, reserving 1 cup of pasta water.
- In a large mixing bowl, combine the pasta and salmon, breaking the salmon into bite-sized pieces. Add the artichoke hearts and sun-dried tomatoes and toss to combine.
- Wipe the salmon pan clean and use it to prepare the pesto cream sauce. Heat the cream over medium-high heat until it simmers. Add the pesto a teaspoon or two at a time, stirring gently to combine. Add about 1/2 cup of the pasta water and simmer for about 30 seconds.
- Add the pasta and salmon mixture to the pan with the pesto cream sauce. Toss gently to coat. Stir in additional pasta water as desired to thin the sauce. Add the arugula by the handful and stir until wilted. Serve immediately.
Notes
Best served immediately, as the pasta can dry out when refrigerated. If reheating leftovers, add a bit of water, stock, pesto, or cream to moisten the pasta. Adjust pesto and cream amounts to taste.
