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pretty pink and green

Here is what I did with some of the leftover Citrus Salmon from yesterday’s post.

Lemon Basil Pasta with Salmon

1 pound dry campanelle, penne, or fussili pasta
1/2 cup olive oil
3/4 cup grated Parmesan, divided
1/2 cup chiffonade of fresh basil leaves
Finely grated zest of 1 lemon
1/3 cup fresh lemon juice
2 cups cooked salmon fillet, broken into bite-size pieces
Salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 10 minutes.

Meanwhile, whisk the oil, Parmesan, basil, lemon zest and juice in a large bowl to blend.

Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon olive oil sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Gently fold in the salmon and season with salt and pepper.

Serves 6


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