Easy Salmon & Asparagus Pesto Pasta
This new pesto sauce, our Artichoke Basil Almond Pesto, makes for a simple and delicious dinner. This recipe for Easy Salmon & Asparagus Pesto Pasta, highlights that ease. Fettuccini noodles are tossed with asparagus, sun-dried tomatoes, and pesto sauce before being topped with smoked salmon, parmesan, crushed almonds, lemon zest, and crushed red pepper flakes. Absolutely delicious and comes together, start to finish, in under 30 minutes.
1 bunch asparagus, trimmed
3/4 cup sun-dried tomatoe halves
4oz smoked salmon, sliced and portioned into bite-sized pieces
4 tablespoons grated parmesan
4 tablespoons sliced almonds, crushed or chopped
1 tablespoons lemon zest
Pinch crushed red pepper flakes (optional)
Fill a large pot 3/4-full with salted water and bring to a boil over high heat. Cook the fettuccini according to the instructions on the package (to al dente, about 9-10 minutes), reserving 1/2 cup of the pasta water before draining. Return the pot to the heat, reducing the temperature slightly to medium. Add the pasta water, asparagus, and sun-dried tomatoes and bring to a simmer. Once simmering, add the pesto sauce and stir to combine, warm for 1-2 minutes or until the asparagus is tender-crisp. Return the pasta to the pot, stirring to combine with the sauce and veggies. Divide the pasta between plates and top with salmon, parmesan, almonds, lemon zest, and crushed red pepper flakes.