Smoked Salmon Pesto Pasta
This recipe for Smoked Salmon Pesto Pasta is brought to you by i love blue sea’s part-time Deckhand/Blogger, Danielle Bradford.
Two summers ago I traveled to Alaska to try my hand as a wild woman in the great wilderness. I had never camped before, or worked on a fishing boat, but I did both and fell in love with it all.
More often than I'll admit in person, I ate mine straight out of the jar with a fork. If I couldn’t find a fork, my pocket knife and hands worked just as well. It was that good.
One of my favorite recipes for using canned salmon was in a pesto pasta with lots of goat cheese. It's simple enough for a weeknight or cold lunch, and so satisfying after a long day.
1/4 c pesto, if you're feeling adventurous, try our friend Giovanna's Walnut and Kale Pesto Recipe)
1/4 c goat cheese
1 can garbanzo beans, drained
1 container cherry tomatoes, halved
1 (16 oz) package pasta, Fusili is my favorite
Grated parmesan cheese
Cook the pasta, then drain and return hot to the pot. Add a drizzle of olive oil, pesto, and goat cheese, stirring together until the pasta is evenly coated.
Add the smoked or canned salmon (Loki uses only the natural juices, so add it all, it's so good!), garbanzo beans, and cherry tomatoes.
Gently fold in the rest of the ingredients and sprinkle generously with parmesan.
Voila! It’s so easy, even a seasick first-time deckhand can make it!