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Sun-dried tomato and walnut pesto pasta with salmon and asparagus
In this mouthwatering and healthy dish, asparagus and omega-3 rich salmon poach without any effort on your part while the pasta cooks.

7 oz (200g) farfalle pasta (bow tie shaped)
2 uncooked salmon fillets (about 6 oz each)—cut into bite-sized pieces
8 fresh asparagus spears—ends trimmed and halved
1 red pepper (capsicum)—julienned
¾ cup Sun-dried tomato and walnut pesto


PREPARE the pesto. COOK the pasta and add the asparagus and red pepper to the pot for the final 8 minutes of cooking. ADD the salmon to the pot for the final 3 minutes of cooking. DRAIN the cooked pasta, salmon and vegetables into a colander. PUT the pesto in the bottom of the pot and top with the hot pasta, salmon and vegetables. TOSS together gently to combine well and heat through.

Variations: Bite-sized pieces of uncooked skinless chicken breast fillets also taste great with this pesto—simply allow an extra couple of minutes poaching time (chicken will take around 8 minutes to cook depending on the size of the pieces). Or, use large peeled uncooked shrimp (prawns) which will take about 4 minutes to poach.



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  Tuna and Broccoli Pasta with Tomato Red Pepper Sauce. Pasta with chunks of tuna and broccoli florets smothered in a thick, rich sauce made with tomatoes, red pepper, olive oil and Italian seasonings.


  Asparagus with Garlic and Toasted Almonds. Fresh asparagus spears are sautéed in olive oil, seasoned with white wine, garlic, sea salt and freshly ground pepper, then scattered with freshly toasted flaked almonds.


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