Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (35g) pine nuts or walnuts, toasted
  • 1/2 cup (115g) Parmesan cheese, freshly grated
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1 lb (450g) salmon fillets, skinless, cut into 1-inch cubes
  • 12 oz (340g) linguine or fettuccine
  • 2 tbsp (30ml) olive oil
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) frozen peas, thawed
  • 1 lemon, zested and juiced
  • Salt and black pepper to taste

Instructions:

  1. Place basil, toasted nuts, Parmesan, garlic, and lemon juice in the food processor. Pulse until coarsely chopped. While the motor is running, slowly stream in the olive oil until the sauce is velvety. Season with salt and set aside.
  2. Pat the salmon cubes completely dry. Heat 2 tbsp of olive oil in a skillet over medium-high heat until shimmering. Sear salmon for 2-3 minutes per side until a mahogany-colored crust forms. Remove and set aside on a plate.
  3. In the same skillet, sauté halved cherry tomatoes and peas for 2 minutes until tomatoes soften. Reduce heat to low.
  4. Add the cooked pasta, fresh pesto, and 1/4 cup of reserved starchy pasta water to the skillet. Toss vigorously until the sauce emulsifies into a glossy coating.
  5. Gently fold the seared salmon cubes back into the pasta. Squeeze in the remaining lemon juice and sprinkle with fresh lemon zest. Serve immediately.