Salmon Kale Pesto Pasta

This salmon pesto pasta is comfort in a bowl. It’s a quick and easy weeknight meal using canned salmon and pasta tossed in a hearty, homemade veggie-rich pesto sauce.

Course Entree

Cuisine American

Cook Time 15

Total Time 15

Servings

Calories 552kcal

Author Marisa Moore

Ingredients

½ pound bowtie or penne pasta
4 cups baby kale
⅓ cup ⅓ cup toasted walnuts
¼ cup freshly grated Parmesan cheese
½ medium lemon, juiced
⅓ - ½ cup extra virgin olive oil
2 Bumble Bee® Wild Salmon pouches, drained and flaked
black pepper to taste
Fresh basil or extra parmesan for, garnish

Instructions

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.

Nutrition