Penne Pasta with Sun-Dried Tomato Pesto and Salmon
Tools You'll Need
- Measuring cups
- Measuring spoons
- Cheese grater
- Baking sheet
- Tin foil
- Large pot
- Food processor
- Large mixing bowl
- 1 lb. fresh salmon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Zest of one lemon
- 12 ounces whole-wheat penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- 1 cup (packed) fresh basil leaves
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh spinach
Preheat oven to 350º.
Line baking sheet
Line a large baking sheet with foil.
Rub 2 tablespoons olive oil on salmon and season with lemon zest, salt, and pepper.
Place salmon in the oven and bake for 20–25 minutes until salmon is cooked through and easily flakes. Once salmon is cooked, let cool slightly, flake apart with a fork, and set aside.
Following the package instructions, cook the pasta in a large pot of boiling salted water until tender, stirring occasionally, about 8 minutes.
Reserve pasta water
Reserve 1 cup of cooking liquid and drain.
Place sun-dried tomatoes and their oil, garlic, salt, pepper, and basil in the bowl of a food processor and blend until the tomatoes are finely chopped.
Stir in cheese
Transfer the tomato mixture to a large bowl and stir in the parmesan cheese.
Add pasta and salmon to pesto
Add the pasta and salmon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
Toss in spinach
Toss in the spinach.
Season and top
Season the pasta to taste with salt and pepper, and serve. Top with additional parmesan cheese (optional).