This might seem like a complicated recipe, but if you stick to the steps you'll be just fine. In fact I think after you inhale it and lick the last splashes of creamy pesto sauce from the plate, you'll be so glad you made it!
Step 1 - Make the amazingly green pesto sauce using spinach and watercress. Yup, there's still a few leaves of basil to add, but this is spinach driven.
Throw the ingredients in a blender and hit the button. Step 2 - Season your gorgeous deep red salmon filet and bake it in the oven.
I used Coho salmon but feel free to use any other variety. Once it's baked, get in there with your fingers and pull it apart. Toss the skin!
Step 3 - Boil the pasta, (yawn). So easy you can even check your messages and snap a pic for Instagram! Follow me while you're at it @foodnessgracious
Step 4 - Make the sauce, taste it with a tiny spoon just like a real french chef and adjust the taste with some salt and pepper. Take the bright green fresh pesto that you created and add it to the white sauce.
Watch it turn into another crazy shade of green. Colorful food is so cool!
Step 5 - The exciting part, start telling everyone dinner is ready. Throw the pasta and flaked salmon into the sauce, toss and shower with grated Parmesan.You know what step 6 should be, right?
The pesto should make about 1 1/2 cups. Keep any extras in the fridge and use for more pasta dishes.
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