22 lines
1.6 KiB
Plaintext
22 lines
1.6 KiB
Plaintext
---
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title: Crispy Salmon & Cavatappi
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description: Crispy salmon and cavatappi with English peas and spring arugula pesto.
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servings: 2 servings
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tags: Pesto, Italian-American, Salmon, main course, Pasta
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image: /recipe-images/crispy-salmon-cavatappi.jpg
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---
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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.
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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.
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Bring a #large pot{} of salted water to a boil for @cavatappi{8%oz}.
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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.
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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.
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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.
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Divide pasta and salmon among shallow bowls or plates, drizzle with remaining pesto, and garnish with lemon wedges.
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