Recipe by Paris D
From http://iamafoodblog.com/parsley-pesto-pasta-with-broccoli-and-salmon-recipe/ The original recipe says that this is very garlicky and that you can omit one of the garlic cloves if you don't like your food quite so garlickly. The original also called for 4 ounces of pasta. The recipe only serves two people and we find 4 ounces to be WAY too much for two people, so I omitted a quantity and you can just use as much as you want.
- 3 garlic cloves, roughly chopped
- 2 tablespoons pine nuts
- 2 tablespoons parmesan cheese
- 3 tablespoons olive oil
- 1 cup parsley, leaves only, packed, roughly chopped
- 1⁄2 lemon, juice of
- 1 lemon, zest of
- salt and pepper
- 2 cups broccoli, cooked
- pasta, of your choice
- salmon fillet, cut in two
Directions See How It's Made
- Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
- While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
- Put garlic, pine nuts, olive oil, cheese, parsley, lemon juice, zest, salt, and pepper in a food processor and process until smooth (or of desired pesto consistency).
- Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
- By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.