It's also extremely flexible. You can add or subtract vegetables as you like: red pepper, asparagus tips, peas, etc.
Pesto Pasta with Salmon and Vegetables
Recipe by Kelly
Pictures by Caroline
Makes 4 servings
1/4 pound cooked salmon (grilled, seared, baked, or broiled)
1 green bell pepper, chopped (about 1 cup)
1 cup mushrooms, quartered
1 small yellow onion, chopped
2 tablespoons olive oil
3-4 tablespoons pesto
10 oz. whole wheat rotini pasta
- Heat the olive oil in a small skillet. Add the chopped vegetables and sauté until tender.
- Bring a large pot of water to boil. Add the pasta and cook until tender. Drain.
- Meanwhile, reheat the salmon.
- Add the pesto to the pasta. Add the vegetables to the pesto pasta and stir.
- Serve topped with freshly grated Parmesan cheese.
3 comments:
I don't like most leftovers. While I've never actually tried fish leftovers they creep me out. Are they okay in this recipe or very, well, "fishy?"
Not very fishy at all. It could have been because it was salmon, which is not a very fishy fish, but being such a small quantity also helped.
I think that I have eaten the food when I visited your home with namjoon. You guys are being such a professional chef. I wanna try to make it if i don't have a lot of homework .. ^_^;
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