Seared Salmon With Linguine and Ramp Pesto
photo by DianaEatingRichly
- Ready In:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
- * Can be made 1 day ahead; cover and chill.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
- Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
Wow!! This recipe is really fantastic! DH and I LOVED it! I'd give it 5+ stars. The pesto is really outstanding--it has a very garlicky flavor imparted from the ramps. The recipe was also really easy to prep. My only modifications were to halve all of the ingredients to suit slightly over a pound of salmon and I had to use angel hair pasta as I realized I was out of linguine. I am putting this recipe in my keeper file and will definitely make it again the next time I am lucky enough to find ramps. Thanks!