Some jarred pestos can already be quite lemony, so keep that in mind.Coconut milk will make it too oily, so just leave the cream out if need be (you can always add more pesto to the sauce if you want). I don't recommend subbing the cream for anything else like half-and-half or milk because the acid in the sauce is likely to make it curdle.If you bought salmon with the skin on and don't want to eat it, you can simply peel it off after you've done the searing step. You can buy salmon with the skin on or already removed.Love pesto? Try my Creamy Pesto Shrimp Gnocchi. I rarely buy jarred pesto, so I don't have any particular brand loyalty at this point, but I recommend using something you love since the pesto flavor really shines in this recipe. I prefer using homemade pesto in this recipe, but I totally get that it's not always practical or convenient to make it (like when it's not basil season, for example). Pesto can be quite strong, and the cream mellows it out a bit. I think cream makes pretty much any sauce taste better, but I will say that for this recipe you can just leave it out if you prefer. Pesto can be quite oily, so I had to be careful with what I cooked the salmon in as well as how much cream I added. This salmon pasta with pesto took me a couple of tries to get right. You can either use jarred or homemade pesto. Swap the spaghetti for your favorite pasta shape, or use spaghetti squash in its place.This salmon pesto pasta recipe comes together fast and makes an elegant meal that's great for a quick weeknight dinner.Stir in some mini mozzarella balls or a sprinkle of capers.Garnish the final dish with a few fresh or roasted cherry tomatoes, roasted cauliflower, or asparagus.Try using kale pesto instead of basil for a cold weather variation.Finish the dish with spinach or kale in place of arugula, or skip the greens altogether.No pine nuts on hand? Use walnuts or almonds instead.Like all simple recipes, this one’s fun to play with. Depending on your pesto, you might need to add an extra squeeze of lemon, a pinch of salt, or a big grind of black pepper to make your pesto pasta sing. ![]() Taste and adjust. Pestos vary in brightness, saltiness, and overall intensity of flavor, so make sure you taste and adjust your final dish before serving.Toss them in at the last minute so that the hot pasta can wilt them, and then serve right away, while they still have a little crunch and vibrant color. Add the greens at the last minute. I like my greens to be just slightly wilted, not totally limp.Because of its salty, starchy quality, this water will make a more flavorful, thicker final pesto sauce than regular water would. My #1 pesto pasta tip! The salty, starchy pasta water will loosen the pesto enough to make a light sauce over the pasta. Never made pesto pasta before? Here are a few tips to get you started: Finish everything with a big squeeze of lemon, salt, pepper, red pepper flakes, and toasted pine nuts.Add a big handful of arugula and toss until it’s barely wilted.Toss in the cooked pasta, and mix until the pesto thoroughly coats it.Then, add 1/4 cup of this pasta water back into the pot with your pesto, and stir to thin the pesto. Before draining the pasta, reserve some of the starchy pasta water. ![]()
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