Creamy pesto over pasta and salmon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | Cloves garlic; thinly sliced | |
| ¼ | pounds | Salmon fillet |
| 1 | pounds | Pasta; bowtie |
| 3 | tablespoons | Walnuts; chopped |
| 2 | cups | Fresh basil leaves; firmly packed |
| ½ | cup | Parmesan cheese; fresh grated |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Fresh ground blace |
| ⅔ | cup | Plain low-fat yogurt |
| Basil sprigs; optional | ||
Directions
In medium-size skillet, heat oil over medium heat. Add garlic; saute until garlic starts to brown. With slotted spoon, remove sauteed garlic to food processor fitted with chopping blade and set aside.
In same skillet, saute salmon 4 to 5 minutes on each side or until just cooked through. Remove from heat; cover and keep warm.
Cook bow-tie pasta following package directions.
Meanwhile, add walnuts to garlic in food processor and process until finely chopped. Add basil, cheese, lemon juice, and pepper; process until leaves are finely chopped. Add yogurt and process pesto until smooth, stopping once to scrape side of container with rubber spatula.
Drain pasta well. Reutrn pasta to same saucepot. Add pesto and mix well to coat evenly. Break salmon into pieces and toss into pasta. Transfer pasta to serving bow. Garnish pasta with basil leaves, if desired. Serve immediately.
NOTES : Yogurt replaces a large quantity of the olive oil and all of the cream cheese called for in the creamy versions of this traditional basil sauce.
Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998