Spaghetti with Pistachio Pesto and Salmon
Silky pistachio pesto meets flaked salmon in this elegant pasta. Blanched pistachios are ground with olive oil, Grana Padano, and basil, then loosened with lemon juice and pasta water. Seared salmon cubes fold in off heat to preserve their delicate texture. Finished with fresh lemon zest and cracked pepper.
Ingredients
- 11 oz spaghetti
- 11 oz salmon
- 5 ½ oz unsalted pistachios, shelled
- 1 oz Grana Padano DOP, grated
- ½ lemon, zest only, grated
- ½ garlic clove
- 5 ½ tbsp extra-virgin olive oillight olive oil1:1oil
neutral flavor, less fruitiness
- ⅓ cups water
- 5 basil leaves
- salt, fine(optional)
- black pepper(optional)
- 1 ½ oz lemon juice, fresh
Instructions
- 1
Bring a pot of water to boil and blanch shelled pistachios for 1 minute to soften the skin, then drain on a kitchen towel and rub gently to remove skins while still warm.
- 2
Transfer pistachios to a blender with olive oil, grated Grana Padano, basil leaves, half a garlic clove, and grated lemon zest. Pulse briefly, then add water, salt, and pepper. Blend until smooth and creamy.
- 3
Cut salmon into cubes. Heat olive oil in a skillet and sear the salmon until golden. Season with salt and set aside.
- 4
Cook spaghetti in abundant salted water. Loosen the pesto with lemon juice and pasta water until creamy.
- 5
Drain pasta into the skillet with salmon drippings. Remove from heat, add pesto, and toss gently. Fold in salmon carefully to avoid breaking.
- 6
Plate and finish with lemon zest and black pepper.
- 7
Serve immediately.
Tips
Blanch pistachios while warm so the skin rubs off easily without drying.
Blend pesto until completely smooth for best texture with pasta.
Add pesto off heat to preserve the bright flavor and pistachio color.
Use pasta water to achieve creamy consistency without excess cream.
Good to Know
Pesto keeps refrigerated 3 days in airtight container. Do not store cooked salmon in pesto as texture deteriorates.
Prepare pesto up to 3 days ahead. Cook salmon and pasta fresh for best texture.
Serve immediately on warm plates. Pair with crisp white wine such as Vermentino or Pinot Grigio.
Common Mistakes
Do not over-blend pesto or it will become gluey and lose texture.
Add pesto off heat to avoid breaking down pistachios further and losing color.
Do not rinse cooked pasta or it will lose starch needed for sauce adhesion.
Fold salmon in gently at the end to avoid breaking into pieces.
Substitutions
neutral flavor, less fruitiness