I have leftover basil pesto in my fridge from Friday night’s Wine and Cheese soirée. It would be a crime to let it go to waste. So, I planned a dinner around it. A few salmon fillets that have been chillin’ in my freezer and some candy-sweet summer corn sealed the deal. A handful of ripe baby tomatoes begged to join and I couldn’t resist. Voilà. Dinner.
Salmon, Corn, and Tomato Pasta in Pesto
- 1 pound Salmon Fillets
- 3 ears Corn
- 2 cups Baby Roma Tomatoes (or other small, sweet tomatoes), cut into halves or quarters
- 1/2 cup Basil Pesto, recipe here
- 1 box Rotini (or other pasta)
- Salt and Pepper
- Parmesan Cheese (optional)
Preheat oven to 450 degrees. Season salmon with a bit of salt and pepper. Bake for about 8-10 minutes until fully cooked. When cool enough to handle, cut into small pieces. Bring a pot of water to a boil. Cook corn for 8 minutes. Cool in cold water. Cut the kernels from the cob. Cook the pasta according to package directions in lightly salted water. Drain. Toss the warm pasta with pesto, corn, salmon, and tomatoes. Sprinkle with parmesan cheese, if desired.
Serves about 6