Salmon With Pesto & Pasta

"Another recipe from a cookbook by Joanna Farrow, I borrowed this book from the library and their are some great easy family meals in it, so Id like to share them with you."
 
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photo by Evie3234 photo by Evie3234
photo by Evie3234
photo by MaryS photo by MaryS
Ready In:
25mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Cook pasta until almost tender, about 10 minutes (Do not drain).
  • Meanwhile, heat the oil in a frying pan, add the onion and fry for about 5 minutes until softened.
  • Drain the salmon discarding any skin and bones, flake salmon roughly with a fork.
  • Add the peas to the pasta and cook for a further 3 minutes.
  • Drain the pasta and peas, retaining 2 tablespoonfuls of the cooking water, return pasta and retained water to the pan.
  • Stir in pesto, lemon juice, Parmesan, onion and flaked salmon.
  • Season lightly with salt and pepper and toss gently.
  • Serve immediately, garnished with the Parmesan shavings.

Questions & Replies

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Reviews

  1. MaryS
    This turned out terrific! A new family favourite!
     
    • Review photo by MaryS
  2. yogiclarebear
    Definately needs more "sauce," but otherwise a great recipe. I loved the dash of lemon juice! I used a shallot in place of the onion, added some extra minced garlic, and low carbed it with Tofu Shirataki Noodles. I also skipped the oil and tenderized the shallots in a bit of cooking spray and water.
     
  3. nancy.meyer
    I fattened this otherwise healthy dish up a bit. I added 8 oz. 1/3 fat cream cheese and 2 C of skim milk. I also added about 1/4 C pesto because I needed to use it up. I left EVERYTHING else the same. It was delicious! I mean - WOW! Thanks for this recipe! We love salmon and I need different ways to make it.
     
  4. Soobeeoz
    I don't normally like the idea of canned salmon in pasta, but this was delicious and quite refined. I used bavette and baby peas, and after reading Andrea in NH's comment that the dish was a little dry I doubled the pesto, used considerably more parmesan and quite a bit more pasta water. Will make again!
     
  5. Andrea in NH
    This comes together quickly and is tasty. For our tastes, it was a bit dry. Definately making this again and try adding something for moisture.
     
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Tweaks

  1. MaryS
    I used 454g (1 pound) of salmon fillets instead of canned. I increased the pesto to 1/2 cup and added lemon juice to taste. Also, I used pecorino romano instead of parmesan due to a guest's allergy to cow's milk.
     
  2. yogiclarebear
    Definately needs more "sauce," but otherwise a great recipe. I loved the dash of lemon juice! I used a shallot in place of the onion, added some extra minced garlic, and low carbed it with Tofu Shirataki Noodles. I also skipped the oil and tenderized the shallots in a bit of cooking spray and water.
     

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