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Thursday
Jun272013

Hazelnut Pesto Pasta with Salmon

Hazelnut Pesto Pasta with Salmon

Today I had one of those evenings that really emphasized why I love Summer in Seattle. I came home from work, stopped at the grocery store, went for a a run where I caught glimpses of the Olympic Mountains over the Puget Sound, had a glass of wine, made dinner and it was still daylight out! 

Something else to love about Summer is that it's Copper River Salmon season and thanks to the folks over at Copper River Wild I have salmon coming out of my ears these days. And you know how we love salmon at our house! 

We also love pasta, especially this Hazelnut Pesto Pasta. Not only was it absolutely delicious, but you can't beat how pretty and colorful it is!

Ingredients
1 filet of salmon (approx 1 to 1.5 lbs)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
3/4 pounds penne pasta
1/3 cup heavy cream
parmesan cheese
For the pesto:
3/4 cup toasted hazelnuts
1 tablespoon fresh lemon juice
2 cups of basil
2 garlic cloves, peeled
1 teaspoon salt
1 teaspoon ground black pepper
1/3 cup, plus 1 tablespoon olive oil 

Directions
Preheat broiler.

Cook pasta according to package directions.

To make pesto, in food processor, blend together all pesto ingredients from hazelnuts to ground black pepper. Then drizzle in olive oil and blend until smooth.

Season salmon with salt, pepper & cayenne.

Cover baking sheet with foil, place salmon on it skin side down and broil salmon for 7 to 8 minutes. Once cooked break into pieces.

Place pesto in large stove top pan and heat over medium low to medium heat. Stir in heavy cream. Then stir in pasta and salmon pieces until they are well coated.

Serve and garnish with parmesan cheese.

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