Linguine With Fresh Salmon and Pesto Sauce

5.0(139)

by Pierre Franey

Open original recipe

ItalianDinner, Weeknight, Pastas, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

—

Ingredients (11)

serves

2 1/3 cups fresh basil leavesbasil
1/2 cup plus 1 tablespoon extra-virgin olive oiloil
3 tablespoons pine nutspine-nut
1 tablespoon coarsely chopped garlicgarlic
Salt and freshly ground pepper to tastesalt-and-pepper
1/2 cup grated Parmesan or pecorino cheeseparmesan
1 1/4 pounds boneless, skinless salmon fillets
3/4 pound linguinelinguine
4 quarts waterwater
1 teaspoon hot red pepper flakesred-pepper-flakes
3 tablespoons finely chopped shallotsshallot

Instructions (5 steps)

01Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
02Cut the salmon on the diagonal into 1-inch thick slices.
03Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.

04Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.

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Not rich — missing servings, total time, or calories.