Basil Pesto Pasta with Grilled Salmon and Ronde de Nice
A fresh and bright basil pesto pasta with tender grilled salmon and ronde de Nice.
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Servings: 8
Ingredients
Basil Pesto
- ½ cup chopped walnuts
- juice from 1 lemon
- 3 garlic cloves
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon cracked pepper
- 2 cups fresh basil
- ¼ cup grated Parmesan Romano cheese
- ⅓ cup extra virgin olive oil
Grilled Salmon and Ronde de Nice
- 1 large salmon filet
- 2 ronde de nice, sliced into wedges
Pasta
- 1 lb fettuccini
- olive oil, for drizzling
- basil leaves for garnish
- extra Parmesan Romano for garnish
Instructions
To make the Basil Pesto
- In a food processor, add the walnuts, lemon juice, garlic, crushed red pepper, salt and pepper. Pulse until well chopped.
- Add the fresh basil and pulse until well combined with the walnut mixture. While the processor is running, slowly add the olive oil.
Marinate the salmon and Ronde de Nice
- To marinate the salmon and ronde de nice you will use ¼ of the pesto. Separate the ¼ for the marinade in a small bowl. Set the remaining ¾ for the pasta aside. Place the salmon in a Tupperware or large plastic bag and with a big scoop of pesto. Take the ronde de nice and dip them in the pesto and place them into the Tupperware or bag. Marinate in the fridge for at least 1 hour, or overnight.
Grill the salmon and Ronde de Nice
- Set a grill to medium low heat. Grill the marinated salmon skin side down until it reaches an internal temperature of 145 degrees. Grill the Ronde de Nice either in a grill pan (I used one) or directly on the grill until soft and tender.
Make the pasta
- While grilling, boil water in a large pot with salted water. When the water is boiling, add the pasta and cook until al dente. Take the remaining pesto and toss it with the pasta. If your pasta appears a little dry, add a few dashes of olive oil. Cut the salmon into chunks and add the salmon and Ronde de Nice to the pasta. Garnish with basil leaves and fresh grated Parmesan Romano cheese.