Kale Pesto and Salmon Pasta
This recipe is super easy and an excellent way to serve leftover salmon.
We use a home made kale pesto by following our recipe for sorrel pesto and substituting garden grown kale for the sorrel.
Kale Pesto and Salmon Pasta
Ingredients
- 8 ounces dry penne pasta
- ¼ cup pesto
- 8 ounces cooked salmon, cut into half-inch pieces (smoked salmon or leftovers)
Instructions
- Cook the pasta following the directions on the package, drain when done.
- Transfer the pasta to a large bowl, add the pesto and mix thoroughly.
- Add the salmon to the bowl, toss and serve.
Substitute kale for the sorrel for a bright flavorful pesto.
Sorrel Pesto
Ingredients
- 2 cups sorrel leaves packed tight
- 1/3 cup pine nuts
- 4 cloves garlic minced
- 1/2 cup parmesan-reggiano cheese grated (about 2 ounces)
- 1/2 cup olive oil extra virgin
- salt, pepper to taste
Instructions
- Cut off and discard the stems and thick center of the sorrel leaves, roughly chop the leaves
- Using a food processor, add the sorrel leaves and the pine nuts to the bowl.
- Pulse the food processor several times, just enough to mix the nuts and finely chop the leaves.
- Add the cheese and garlic to the food processor bowl. Pulse just enough to mix the cheese and garlic with the leaves.
- Run the food processor on low and slowly add the olive oil. Pause to scrape down the sides of the bowl if necessary.
- Add salt and pepper to taste and pulse a couple of more times.
- Use right away for a fresh taste. You can also store it in a jar in your refrigerator for a few days. You can also freeze it.
