Angel Hair with Arugula Pesto and Salmon

Angel Hair with Arugula Pesto and Salmon
Servings: 8 Prep 10 mins Cook 10 mins

Ingredients

  • 2 cups baby arugula leaves
  • 3/4 cup basil leaves
  • 1/2 cup toasted hazelnuts
  • 2 cloves garlic, peeled
  • 2/3 cup extra virgin olive oil
  • 2/3 cup grated Parmesan
  • 1 1/4 teaspoons salt
  • 1 1/4 pounds salmon fillet
  • 1 cup dry white wine or vegetable broth
  • 1 pound angel hair pasta

Make It

Pesto:

1. In food processor, combine arugula, basil, nuts and garlic. Process 1 minute. Gradually add oil and process until blended. Add cheese and salt; process until smooth. Set aside 1 cup for recipe. Refrigerate remainder for another use (up to 1 week).

Salmon and pasta:

2. Place salmon fillet in a large nonstick skillet. Add wine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until fish flakes easily. Remove from poaching liquid; keep warm. Discard liquid.

3. Meanwhile, cook pasta following package directions, 3 minutes. Drain, reserving 1/2 cup of the water. Toss drained pasta with 1 cup pesto and 1/4 cup of the pasta water, adding more water if needed. Remove skin from salmon; discard. Flake fish into pasta.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 530, Fat, total (g): 25, chol. (mg): 48, sat. fat (g): 4, carb. (g): 43, fiber (g): 2, pro. (g): 27, sodium (mg): 500, Percent Daily Values are based on a 2,000 calorie diet.