This meal comes off as being a fine dining dish, even though it takes minutes to prepare once the pesto is made. It was Friday, time to celebrate with a TGIF dinner! Besides, we had more arugula than we knew what to do with and I needed to mow it down so we could start over. Time for arugula pesto! I prepared the pesto the day before, so all that was needed was to cook the salmon and pasta. As you will see as you read on, I got a little carried away with our side dishes because so much was ready in our garden and I couldn’t contain my excitement! But all this satisfying dish needs is a side of salad and voila – dinner is served!
2 cups arugula
3/4 cup basil leaves
1/2 cup toasted walnuts (toast on a cookie sheet @ 350 for 10 minutes)
2 cloves garlic, peeled
2/3 cup extra virgin olive oil
2/3 cup grated parmesan
1 1/4 teaspoon sea salt
Salmon and Pasta
1 1/4 pound salmon filet
1 cup dry white wine or vegetable broth
1 pound whole wheat angel hair pasta
In a 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 the following recipe.
However…I had so much arugula, that I multiplied this recipe and froze the extra in ice-cube trays, popped out the frozen pesto, placed them in zip loc bags and stored them in the freezer. It’s a great condiment to have on hand to add to soups, pasta, whole grains and to use on sandwiches and wraps.
Salmon and Pasta:
Place the salmon fillet in a large skillet. Add wine (or broth), and bring to a boil over a 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.
While you’re poaching the salmon, boil whole wheat angel hair pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss drained pasta with 1 cup pesto and 1/4 to 1/2 cup pasta water. Remove skin from salmon; discard. Flake fish into pasta.
Even though this recipe feeds 8… I made it just for the two of us…and we enjoyed the leftovers for days afterwards. I got some fresh inspiration from our newly picked kohlrabi and turned it into a slaw for a side dish along with other fresh picks of chard and salad. Is it no wonder we feel like royalty when our garden feeds us this good?