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Prep time
30 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
For whatever reason, the colors in this dish – pink and bright green – just scream spring to me. It’s also so easy! Pesto is a great pasta sauce, and in combination with vegetables – really any of your choosing – it makes a flavorful, nutrient packed dish and a great foundation for making a recipe your own. In this particular incarnation, the vegetables really shine, especially the tomatoes in complement to the pesto. —Risa B
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Ingredients
- Pesto (adapted from Joy of Cooking)
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2 cups
loosely packed basil leaves (and/or parsley)
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1/2 cup
grated Parmesan (and/or Pecorino romano)
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1/3 cup
pine nuts, hazelnuts, almonds, and/or walnuts
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2
medium garlic cloves, peeled and/or garlic scapes
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1/2 cup
extra virgin olive oil, or as needed
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Lots of kosher salt
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Ground black pepper
- Pasta
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1
small bulb fennel, fronds reserved
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1
leek
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3
small zucchini, cut in 1/2 in cubes
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1 pint
cherry or grape tomatoes, halved
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1/4 cup
extra virgin olive oil
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1/2 pound
salmon
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4 tablespoons
vegetable oil
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1 pound
radiatore pasta, cooked al dente
Directions
- Pesto (adapted from Joy of Cooking)
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In a food processor, combine basil, cheese, nuts, and garlic until finely minced
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With machine running, stream in oil until pesto is loose and quite wet
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Season to taste with salt and pepper. This will require a lot of salt!
- Pasta
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Preheat the oven to 400°F
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Quarter the fennel, remove the core and slice into 1/4 in thick slices
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Remove the root and dark green part of the leek, then cut the leek in half lengthwise and wash very well between the layers. There is always a ton of dirt trapped in there!
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Thinly slice the leek into half moons.
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Combine the fennel, leek, zucchini, and tomatoes. Toss with oil, 3/4 tsp kosher salt and 1/3 tsp pepper and spread on a baking sheet.
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Cook ~25 min until soft and leeks are brown.
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In a saute pan heat vegetable oil over medium high heat.
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Season the salmon with salt and pepper and fry, flipping once, until just cooked, ~5 min.
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Toss the pasta with 2 cups pesto and vegetables. Use pasta cooking water to get sauce to the desired consistency.
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Serve the pasta topped with flaked salmon and the reserved fennel fronds.
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