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Ingredients

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Directions

Pesto:
  • 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).

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Salmon and pasta:
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

530 calories; 25 g total fat; 4 g saturated fat; 48 mg cholesterol; 500 mg sodium. 43 g carbohydrates; 2 g fiber; 27 g protein;

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