Description
Flaky salmon meets creamy pesto in this elegant 20-minute pasta dinner. Mascarpone creates a silky sauce that coats the pasta, while chunks of perfectly cooked salmon add protein and richness. Restaurant-worthy results with minimal effort – perfect for weeknight dinners or entertaining.
Ingredients
Units
Scale
- 12 ounces rigatoni (or similar pasta)
- 2 tablespoons extra virgin olive oil
- 12 ounces salmon, skinless, cut into 1-inch chunks
- 3/4 cup pesto (one small jar)
- 1/2 cup mascarpone
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes, optional
Instructions
- Add pasta to well salted boiling water and cook according to package instructions - just short of al dente. Reserve a cup of starchy pasta water and drain.
- Five minutes before the pasta is done, season the salmon with salt and pepper. Heat a large skillet over medium, add olive oil and salmon chunks. Cook until almost cooked through, 2-3 minutes. (You’re not looking for color on the salmon). Remove from pan.
- Add 1/3 cup of the pasta water, along with pesto, mascarpone and chili flakes, if using, to the pan of salmon. Cook gently and stir until the sauce is combined and creamy. Taste and adjust seasoning.
- Add al dente pasta to the sauce and salmon and gently toss to coat, about 30 seconds. Garnish with more basil and parmesan.
Notes
- Mascarpone substitute: Use heavy cream instead - start with 1/4 cup, taste, and adjust. You'll need less pasta water if you're using cream.
- Pasta shapes: Short pastas like rigatoni work well because they grab onto that creamy pesto sauce, but use whatever you have. I've made this with everything from fusilli to farfalle with great results.
- Store-bought pesto: Look for brands with good oil content (Rao's, DeLallo) - watery pestos make thin sauces. Store-bought pestos also have a wide range of acidity, so taste your sauce and add a squeeze of lemon juice, if needed.
- Salmon alternatives: Works equally well with firm white fish like halibut.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 782
- Sugar: 5.2 g
- Sodium: 1138.1 mg
- Fat: 43.6 g
- Carbohydrates: 66.7 g
- Protein: 33 g
- Cholesterol: 91.6 mg