Ingredients and Method
- 100 g ButcherBox.ca Organic Signature Smoked Salmon
- 375 g penne rigate (gluten free, if preferred)
- 2 cloves garlic, quartered
- 1/4 cup parmesan, finely grated
- 1/4 cup pine nuts, toasted
- 1 cup fresh basil leaves
- 2 tbsp fresh dill sprigs
- 2 tbsp extra virgin olive oil
- 1/2 cup heavy cream
- 3/4 cup baby spinach
- 2 tbsp fresh lemon juice
- for garnish fresh basil leaves
- for garnish shaved parmesan
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, set aside.
- Meanwhile, process garlic, parmesan, pine nuts, basil and dill until finely chopped. With processor motor running, add oil, in a thin steady stream, until combined.
- Heat a large saucepan over medium-high heat. Add cream and spinach. Bring to a simmer. Remove from heat. Stir in pesto and pasta. Add salmon and lemon juice. Season with salt and pepper. Toss to combine. Sprinkle with basil and parmesan. Serve with a green salad and bread, if desired.
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