Salmon Kale Pesto Pasta
Prep Time: 15 mins | 4 Servings
Recipe By: Marisa Moore
- 2 (5 oz) Bumble Bee® Wild Caught Pink Salmon Skinless Boneless pouches, drained and flaked
- ½ pound bowtie or penne pasta
- 4 cups baby kale
- 1/3 cup toasted walnuts
- 4 cloves garlic
- 1/4 cup parmesan cheese
- Juice of ½ a lemon
- 1/3 -½ cup extra virgin olive oil
- black pepper to taste
- Fresh basil or extra parmesan for, garnish
Cook the pasta according to package directions. Reserve ½ cup pasta water and drain.
While the pasta cooks, pulse the kale, walnuts, garlic, lemon juice, and parmesan in a food processor until well chopped. Scrape down the sides as needed.
With the food processor running on low, stream in the olive oil until well blended and smooth.
Heat a large skillet over medium heat. Add the pesto and up to ¼ cup of the reserved pasta water. Whisk until the pesto is thinned a bit and smooth. Add the drained pasta and salmon. Toss until well combined and add fresh cracked black pepper to taste.
Top with fresh basil, parmesan or a drizzle of extra virgin olive oil. Serve warm.