Salmon Pesto Pasta

I was looking for something slightly special to make for this weekend, not for any particular reason, but mainly because I get tired of eating out on the weekend and sometimes it's just nice to relax at home. I stumbled upon this pasta, verified that salmon was on special at the grocery store, and happily put it on the menu. Bridget says that this is one of her husband's favorite meals, so I was sure mine would like it as well.

The pesto and salmon make it seem so rich and special, but it's quite easy to throw together, particularly if you buy the pesto or have it already made. Timing wise, it works out perfectly also. I will certainly be making this again, perhaps for dinner guests!

Salmon Pesto Pasta

source: The Way the Cookie Crumbles

Ingredients

8 oz pasta

12 oz salmon

salt and pepper

1 tsp grated lemon zest

1 tbsp olive oil

1 tsp lemon juice

5 oz evaporated milk

1/2 cup pesto

grated parmesan, for serving

Preparation

1. Bring a large pot of water to a boil. When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to ¼ cup. Add cooked pasta to pot and stir to combine.

2. Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces. Skin will stick to foil and can be discarded.

3. Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in basil. Top with parmesan.