Comments on: salmon pesto pasta

By: Nicole

Nicole — Tue, 09 Feb 2010 16:57:22 +0000

This looks delicious! I just have to wait until my husband (who doesn’t like salmon, or pesto, or PASTA! [freak!]) is out of town.

By: Branny

Branny — Thu, 05 Nov 2009 13:11:32 +0000

If I start eating fish, I’ll definitely try this recipe out. My Omnivore would LOVE this dish.

By: rainy day doldrums | Raccoon and Lobster

rainy day doldrums | Raccoon and Lobster — Fri, 16 Oct 2009 01:54:52 +0000

[...] Pesto Pasta adapted from The Way the Cookie Crumbles These quantities are approximate and you have a ton of wiggle [...]

By: ivoryspring

ivoryspring — Sun, 05 Oct 2008 00:06:09 +0000

This looks ABSOLUTELY yummy!

By: jane

jane — Mon, 29 Sep 2008 02:47:58 +0000

I made this for my family tonight and it was delicious. You have an awesome food blog and have inspired me to cook more! Thanks!

By: Menu Plan Monday (March 17, 2008) « Two Novice Chefs, One Tiny Kitchen

Menu Plan Monday (March 17, 2008) « Two Novice Chefs, One Tiny Kitchen — Sun, 16 Mar 2008 23:41:03 +0000

[...] Chicken Capri (5 WW points per serving with a few changes) Wednesday: Salmon and Pesto Pasta (10 WW points per [...]

By: bridget

bridget — Thu, 14 Feb 2008 16:40:09 +0000

Melinda – The original recipe called for heavy cream, and I’ve always used evaporated milk to make it a bit healthier. If you can’t find evaporated milk where you live, by all means use cream. You’ll probably want to use a bit less and reduce it less, because cream is thicker than evaporated milk.

By: sidfaiwu

sidfaiwu — Thu, 14 Feb 2008 15:19:46 +0000

“Sid, you’ve had this!” Well, I’ve never had a Bridget dish I didn’t love, so it was excellent

By: Melinda

Melinda — Thu, 14 Feb 2008 08:56:19 +0000

The evaporated milk is a new one to me. It does look delicious.

By: bridget

bridget — Wed, 13 Feb 2008 20:01:00 +0000

Sid, you’ve had this! We had it when we camped in the Allegheny (I think). It’s still garlicky. It just tastes more like how garlic smells, and not so acrid. You bruise the basil leaves by putting them in a ziploc bag and hitting them a meat pounder (or the bottom of a skillet).

For Jess, I think the best way to get a bit of creaminess into the dish without using real milk would be to mix some soy milk into the pesto before adding it to the pasta and salmon. Apparently soy milk curdles if you boil it. You could leave it out entirely, but I like a bit of creaminess in this dish.