Thursday, November 20, 2008

Pesto pasta with salmon and vegetables

Whenever I make fish, I often end up with just a little too much left over to eat for lunch the next day, but not quite enough for dinner. This recipe is easy, fast, and flavorful with the inclusion of some pre-made pesto (either from the store or homemade). Plus, it makes use of some of those extra vegetables you have sitting around in the fridge.

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

  1. Heat the olive oil in a small skillet. Add the chopped vegetables and sauté until tender.
  2. Bring a large pot of water to boil. Add the pasta and cook until tender. Drain.
  3. Meanwhile, reheat the salmon.
  4. Add the pesto to the pasta. Add the vegetables to the pesto pasta and stir.
  5. Serve topped with freshly grated Parmesan cheese.


e said...

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?"

two little chefs said...

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.

Asker said...

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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