Vibrant Spring Pistachio Pesto Pasta with Seared Salmon

A vibrant and saucy spring meal featuring pistachio pesto pasta paired with seared salmon drizzled with a tangy honey mustard glaze. Packed with protein and bursting with flavor!

By @cherylshealthylife

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 8 oz Rigatoni pasta
• 0 Water For boiling
• 0 Salt To taste
• 2 cups Fresh basil leaves
• 0.33 cups Pistachios
• 0.5 cups Grated Parmesan
• 0.5 lemon Lemon juice
• 2 Garlic cloves
• 0 Salt To taste
• 0 Black pepper To taste
• 0.25 cups Olive oil
• 3 Ice cubes
• 1 lb Salmon
• 0 Salt To taste
• 0 Black pepper To taste
• 1 tsp Sumac
• 1 tbsp Olive oil
• 1 tbsp Butter
• 0.25 cups Maple syrup
• 2 tsp Dijon mustard
• 1 Garlic crushed
• 0 Red pepper flakes
• 0 tbsp Olive oil
• 0 Grated Parmesan
• 0 Black pepper
• 0 Crushed pistachios

Instructions

1. Start boiling water to cook the rigatoni pasta according to the package instructions.
2. Combine fresh basil leaves, pistachios, grated Parmesan, lemon juice, garlic cloves, salt, and pepper in a blender. Blend until smooth while gradually adding olive oil and ice cubes to achieve a vibrant green sauce.
3. Preheat oven to 400°F. Pat the salmon dry with paper towels, then season with salt, pepper, and sumac. Gently pat the seasoning into the salmon.
4. In a cast iron or oven-safe pan, heat olive oil and butter over medium-high heat. Sear the salmon for about 3 minutes skin side up, then flip and cook for another 3 minutes.
5. Transfer the pan to the preheated oven and continue cooking the salmon for 12-15 minutes or until the center is cooked through.
6. In a small saucepan, whisk together maple syrup, Dijon mustard, and crushed garlic over medium-low heat until the glaze thickens, about 5 minutes.
7. Drain pasta and allow it to cool slightly before combining with the pesto sauce. Mix thoroughly until the pasta is well coated.
8. To serve, place the pesto pasta in a serving dish and top with flaked salmon. Add a sprinkle of red pepper flakes, a drizzle of olive oil, additional grated Parmesan, freshly ground black pepper, and crushed pistachios for garnish.