Creamy Zucchini Pesto Pasta with Salmon
Creamy Zucchini Pesto Pasta with Salmon. It’s our favorite time of the month where we create dish using our favorite Secret Island Salmon. This month we’ve made this creamy decadent zucchini pasta and topped it with thinly sliced salmon pieces. Secret Island Salmon is so fresh and delicious it can be used as sushi in many dishes. We sliced it so thin and added it to the hot pasta so it gets cooked on the outside but is still rare inside. This dish is so delicious it’s one of our new obsessions. You can try Secret Island Salmon yourself and have it delivered right to your doorstep. The quality and packaging is so impressive we are sure you will love it as much as we do. Order yours today and receive 10% off your order using code DANIELASDISH10.
This pasta is the perfect dish for late summer early fall. It's feeling like a transition dish because it’s got the salmon and zucchini that make it feel like summer. But the creamy pesto brings something cozy to the table that makes it great for fall as well.
Secret Island Salmon is perfect for this dish with the individual portions making it super easy to slice into thin pieces to create that pretty rose on top. And it’s so fresh it can be eaten raw. Of course this pasta would be great with the salmon cooked as well if you prefer. But when it’s this fresh we like to use it sushi grade style in some recipes.
This weekends weather is another beautiful one. Sunny skies, but we are definitely getting those fall temperatures this weekend. So while the sun feels great during the day, the night gets a little chilly. Which makes this the perfect pasta dish to serve for our weekend. A little cozy for fall but still all the flavors of summer !!
Ingredients
1 zucchini; sliced thinly
2 zucchinis; sliced in half inch rounds
1 1/2 cups olive oil; divided
salt and pepper
1 cup fresh basil
1/4 cup pistachios
1/3 cup parmesan
1 cup ricotta
1 - 2 pieces secret island salmon; thinly sliced
1 pound pasta
Directions
In a large skillet, heat 1 cup of olive oil until very hot. Add the thinly sliced zucchini and fry until golden on each side. Remove with a slotted spoon and drain on paper towels. Discard the olive oil.
Add 1/4 cup of the olive oil to the same skillet. Add the remaining 2 sliced zucchinis and season with salt and pepper. Cook until golden on each side. Let cool. Add the zucchini to the bowl of a food processor. Add the remaining 1/4 cup of olive oil, basil, pistachios, and parmesan. Process until smooth. Return the pesto to the skillet and add the ricotta.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the cooked pasta to the skillet with the pesto. Toss to combine, adding pasta water as needed.
Serve pasta topped with the salmon and fried zucchini.
