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Salmon & Beach Pea Pesto Pasta

Cuisine ,
Courses ,
Cooking Temp 375  °F
Servings 4
Ingredients
    Pesto
  • 1 can 15.5oz Peas, Green (Low-Sodium*)
  • 2 1/2 cups beach pea shoots and leaves (fresh, foraged)
  • 3/4 teaspoons granulated garlic or garlic powder**
  • 1 tablespoon lemon juice (or to taste)
  • Salt and pepper (to taste)
  • 1/2 cup shredded or grated parmesan cheese (optional)
  • 1/3 cup Oil, Vegetable (as needed***)
  • 1 pound Salmon, Wild, Fillet, Frozen (thawed, cut into 4 equal pieces,)
  • 1/4 cup cherry tomatoes or grape tomatoes (fresh, cut in halves)
  • 3 1/2 cups Pasta, Rotini, Whole Grain (uncooked)
  • Beach pea flowers (foraged)
Instructions
    Pesto (with food processor)

  1. Combine peas and beach pea shoots and leaves in the food processor.

  2. Add lemon juice, garlic, salt, pepper, and (if using) parmesan cheese to the food processor.

  3. Pulse the food processor several times to roughly chop the ingredients.

  4. While the food processor is running continuously, drizzle in oil until the pesto is smooth and all ingredients are incorporated.

  5. Process until the pesto is smooth.

  6. Transfer pesto to a medium-sized mixing bowl and set
    aside

    7. Pesto (without food processor)

  7. Without Food Processor

  8. Combine peas and beach pea leaves shoots and leaves in
    a medium bowl.

  9. 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.

  10. 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.

  11. 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

    12. Salmon

  12. Lightly coat salmon pieces with a thin layer of pesto on all sides.

  13. Cover a baking sheet with parchment paper.
  14. Preheat oven to 375°
  15. Cover a baking sheet with parchment paper.
  16. Place marinated salmon on the parchment-covered pan and bake for 10-12 minutes, until flaky and cooked through. Set aside and keep warm.
    17. Rotini

  17. While salmon is baking, bring a medium pot of heavily salted water to a boil.

  18. 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.

  19. Strain pasta.

  20. 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.

  21. 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.

    22. Plating

  22. 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

Keywords: Salmon, Pasta, Peas, Indigenous
Read it online: https://natifs.org/blog/recipe/salmon-beach-pea-pesto-pasta/
NATIFS
PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.