Seared Salmon over 50/50 Spaghetti with Arugula and Walnut Pesto
Nutrition Facts
Ingredients
Instructions
Preheat oven to 375˚F.
For pesto: place garlic, walnuts and pepper flakes into a food processor and pulse until evenly ground. Add arugula. With the motor running slowly drizzle in oil until fully blended. Fold in parmesan, salt and pepper. Set aside.
In a shallow baking dish, combine oil, butter, tomatoes, garlic, and thyme and place into the oven. Roast tomatoes for 15 minutes. Remove from oven and sprinkle with salt and pepper. Set aside.
Fill a large pot with water and place over medium-high heat.
Once water comes to a boil, add a small handful of salt and the dry spaghetti.
Once the pasta is al dente, 6 to 7 minutes, add the zucchini and cook for an additional 30 seconds. Drain pasta and zucchini into a colander and set aside.
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Reviews from the Original Source
This was a very easy and enjoyable recipe. I was able to use all my veggies from the garden to make this which is an extra bonus.
So delicious and easy!! I even added roasted Zucchini!
simple and delicious meal...
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