Fusilli with Roasted Salmon and Asparagus:
1 pkg (340 g) Italpasta Wholesome Grains Fusilli
2 tsp (10 mL) Italpasta Extra Virgin Olive Oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
4 salmon fillets (about 1 lb/500 g)
1 bunch asparagus (about 1 lb/500 g), trimmed
2 carrots, peeled and sliced on an angle, about 1/4-inch (6 mm)
2 cloves garlic
2 cups (500 mL) packed arugula
1/4 cup (60 mL) toasted walnuts
2 tbsp (30 mL) finely grated Parmesan cheese
1/4 cup (60 mL) Italpasta Extra Virgin Olive Oil
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) finely grated lemon zest
1/4 tsp (1 mL) each salt and freshly ground pepper
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush 2 tsp (10 mL) olive oil on salmon; season with half the salt and pepper. Place on prepared baking sheet. Arrange asparagus and carrots on prepared baking sheet with salmon and season with salt and pepper.
- Roast vegetables and salmon, turning once, for about 15 minutes or until tender. Cut asparagus and salmon into bite size pieces.
- Meanwhile, cook pasta according to package directions, reserving 1/3 cup (75 mL) pasta water. Toss hot cooked pasta with Arugula Pesto and pasta water. Stir in salmon, asparagus and carrots.
- Arugula Pesto: Add garlic to food processor. Pulse until minced. Add arugula, walnuts, cheese, olive oil, lemon juice, lemon zest, salt and pepper. Pulse until until smooth.
Substitute almonds for walnuts, if desired.
Per 1/6 recipe:
Calories 433; Fat 18g; Cholesterol 32mg; Sodium 348mg; Carbohydrates 47g; Fibre 7g; Sugar 2.5g; Protein 23g;