Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 1 lb (450 g) salmon fillet, skinless and boneless
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to taste
  • 2 cups (50 g) fresh basil leaves, packed
  • 1/4 cup (30 g) pine nuts (or walnuts)
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/2 cup (120 ml) extra virgin olive oil
  • Salt and pepper, to taste

Instructions:

  1. Boil water in a large pot, add salt, and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
  2. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, gradually add olive oil until the mixture is smooth. Adjust seasoning with salt and pepper.
  3. Heat olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper. Place them in the skillet and cook for about 4-5 minutes on each side until just cooked through and flaky. Remove from heat and break into large chunks.
  4. In the same pot used for the pasta, combine the drained spaghetti, prepared pesto, and cooked salmon. If the mixture is too thick, add reserved pasta water gradually until reaching desired consistency. Toss gently to combine.
  5. Plate the pasta and garnish with additional Parmesan cheese or fresh basil if desired.