Salmon & Beach Pea Pesto Pasta
Ingredients
Pesto
Instructions
Pesto (with food processor)
-
Combine peas and beach pea shoots and leaves in the food processor.
-
Add lemon juice, garlic, salt, pepper, and (if using) parmesan cheese to the food processor.
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Pulse the food processor several times to roughly chop the ingredients.
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While the food processor is running continuously, drizzle in oil until the pesto is smooth and all ingredients are incorporated.
-
Process until the pesto is smooth.
-
Transfer pesto to a medium-sized mixing bowl and set
aside
Pesto (without food processor)
-
Without Food Processor
-
Combine peas and beach pea leaves shoots and leaves in
a medium bowl. -
Add parmesan cheese (if using) to the pea mixture and
chop the peas, beach peas shoots and leaves, and cheese as finely as possible using a sharp knife. If using fresh garlic instead of granules or powder, add this to the mixture to be finely chopped as well. -
Transfer finely chopped mixture to a bowl. Add garlic granules or powder, lemon juice, and oil. Stir to combine and add salt and pepper to taste.
-
If you desire a finer texture, transfer pesto to a ziplock bag, press all the air out, and seal shut. Continue to work the ingredients by rolling a mug or mason jar over the pesto to further crush the ingredients
Salmon
-
Lightly coat salmon pieces with a thin layer of pesto on all sides.
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Cover a baking sheet with parchment paper.
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Preheat oven to 375°
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Cover a baking sheet with parchment paper.
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Place marinated salmon on the parchment-covered pan and bake for 10-12 minutes, until flaky and cooked through. Set aside and keep warm.
Rotini
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While salmon is baking, bring a medium pot of heavily salted water to a boil.
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Cook rotini until al dente for the amount of time indicated on the pasta packaging. Stir only as necessary to prevent the pasta from sticking to the pan.
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Strain pasta.
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In a sauté pan, heat half of the pesto mixture over medium heat. Add cherry tomatoes to the pan. Sauté until the
tomatoes begin to blister, about 3-4 minutes. -
Lower heat to medium-low. Add the cooked rotini to the pan, and as much of the remaining pesto as desired. Toss
ingredients together and allow to cook for an additional 2-4 minutes.
Plating
-
Divide pasta mixture between 4 plates, and top with salmon. Serve warm and garnish with beach pea flowers.
Note
*Use 2 cups Peas, Green, Frozen, or fresh in place of canned peas as desired
**Use 3 cloves fresh garlic, finely chopped in place of garlic powder or granules as desired
***Substitute any oil of choice that is liquid at room temperature