---
title: "Crispy Salmon & Cavatappi"
description: Crispy salmon and cavatappi with English peas and spring arugula pesto.
servings: 2 servings
tags: Pesto, Italian-American, Salmon, main course, Pasta
---

Remove any large stems from @arugula{1 1/2%cup}. Remove woody stems from @mint{3%tbsp}. Zest and juice half of @lemon{1} and cut the remainder into wedges for garnish.

In a #food processor{} or #blender{}, pulse to combine @arugula{}, @parsley{1/4%cup}, @mint{}, @garlic clove{1}, @sunflower seeds{2%tbsp}, @red pepper flakes{1/8%tsp} (HOT!), and @pecorino cheese{2%tbsp}. Add lemon zest and juice from @lemon{}, then slowly add @olive oil{1/4%cup}. Process until smooth and season with @salt{} and @pepper{} to taste.

Bring a #large pot{} of salted water to a boil for @cavatappi{8%oz}.

Pat @salmon fillets{2} dry and season with @salt{} and @pepper{}. In a #large sauté pan{}, heat 1 tbsp @olive oil{1/4%cup} over medium-high heat. Add @salmon fillets{} skin-side down and cook until skin is crispy, about ~{5%minutes}. Flip salmon and cook another ~{2-3%minutes} or until desired doneness.

Add @cavatappi{} and @peas{1/2%cup} to the boiling water and cook until al dente, ~{3-5%minutes}, then drain, reserving 1/2 cup of the cooking water.

Return drained pasta to the pot along with most of the pesto, 1/3 cup reserved cooking water, and @butter{1%tbsp}, tossing until butter melts and sauce coats pasta well, adding additional pasta water as needed to loosen the sauce. Season to taste.

Divide pasta and salmon among shallow bowls or plates, drizzle with remaining pesto, and garnish with lemon wedges.