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Salmon with Fusilli and Pesto

Salmon with Fusilli and Creamy Basil Pesto

Sue Lau
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 17 minutes
Course Main Dish
Cuisine American
Servings 2
Calories 540 kcal

Ingredients
  

Pasta:

  • 1-1/2 cups spinach fusilli pasta cooked according to package directions
  • 5 ounces skinless boneless cooked salmon

Sauce:

  • 1 clove garlic minced
  • 8 ounces evaporated milk
  • 1 tablespoon cornstarch
  • 1 tablespoon roasted red peppers
  • 1 tablespoon basil pesto
  • 2 ounces cream cheese at room temperature
  • 1 cup baby spinach leaves
  • 1/4 cup shredded Parmesan cheese

Instructions
 

  • Have salmon precooked with any skin and bones removed. Have cream cheese softened.
  • Cook pasta; drain and set aside, keeping warm.
  • Whisk cornstarch into evaporated milk.
  • Add milk to a small saucepan and add the red peppers, pesto and cheese.
  • Stir until it warms, thickens and cheese melts in.
  • Add spinach leaves, Parmesan and salmon, stirring gently until fish heats and spinach wilts.
  • Mix sauce gently with pasta and serve.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 58gProtein: 31gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 79mgSodium: 642mgPotassium: 622mgFiber: 6gSugar: 16gVitamin A: 2534IUVitamin C: 9mgCalcium: 541mgIron: 1mg
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