Pasta with Salmon and Pesto Sauce
Description
The recipe won't take much time. Use small-shaped pasta such as Rotini, Penne, Farfalle, or Orecchiette. Serve hot.
Instructions
- 1
Step 1
1. Preheat the grill and line a baking sheet with aluminum foil. In a pot, bring about 2 liters of water to a boil over high heat. Once the water is boiling, add the pasta and 1 tablespoon of salt. Cook the pasta until slightly undercooked, about 1 minute less than the time indicated on the package instructions. Drain the pasta.
- 2
Step 2
2. Meanwhile, place the salmon fillet skin-side down on the prepared baking sheet. Generously sprinkle the fish with salt. Bake until the salmon is browned on top and easily flakes with a fork, 6–10 minutes. Let the salmon cool slightly. Heat a saucepan over medium heat. Add the condensed milk and ¼ teaspoon salt. Cook, stirring frequently to prevent sticking, until the milk reduces to about 1/3 cup, about 5 minutes. Add the pasta to the milk and cook, stirring constantly, for about 1 minute, until the pasta is heated through.
- 3
Step 3
3. Using two forks, break the salmon into small pieces. Squeeze lemon juice over the salmon. Add the salmon and pesto sauce to the pasta, gently toss, sprinkle with grated Parmesan cheese, and serve immediately.