Seared Salmon w/ Linguine & Ramp Pesto

Seared Salmon w/ Linguine & Ramp Pesto
Adapted from Bon Appetit, April 2009; serves 6*

ingredients
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 2/3 cup thinly sliced trimmed ramp bulbs and slender stems
  • 1 cup freshly grated Asiago cheese
  • 1/3 cup Marcona almonds (available at Whole Foods or online)
  • 2 tablespoons chopped fresh tarragon
  • 12 ounces linguine
  • salt & pepper
  • 6 6-ounce salmon fillets

instructions

Pesto: Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.

Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper.

Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve

*Note: I made this w/ 4 fillets and cut the pasta by 1/3 and made the same amount of pesto. I'm sure it's great with tons of other things, like on bread or on other pastas with some tomatoes or something ;) oohh... maybe even in scrambled eggs? yummers

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