Creamy Salmon and Pesto Fusilli

This Creamy Salmon and Pesto Fusilli is a twist on a classic and one you should be adding to your collection of pasta dishes.

UNDER 10 MINS

PASTA

Ingredients

• 300g fusilli pasta
• 2 salmon fillets, skinless
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• 3 tbsp pesto
• 1 cup cherry tomatoes, halved
• ½ cup grated Parmesan cheese
• fresh spinach
• fresh basil, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the fusilli according to the package instructions until al dente. 
2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Season the salmon fillets with salt and pepper. Cook the salmon for 2-3 minutes on each side, or until cooked through and flaky. Remove from the pan, flake the salmon into chunks, and set aside.
3. In the same pan, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant. Lower the heat and pour in the heavy cream, stirring to combine.
4. Add the pesto and mix well until the sauce is smooth and creamy. Simmer gently for a minute.
5. Add the cooked fusilli to the sauce, along with the halved cherry tomatoes. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Gently fold in the flaked salmon and fresh spinach. Cook for an additional minute, or until the spinach wilts and everything is heated through.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste. 
8. Serve the creamy salmon and pesto fusilli in bowls, garnished with fresh basil and extra Parmesan cheese.

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