Farro Linguine with Walnut-Parsley Pesto

Farro linguine with Walnut-Parsley Pesto and Salmon:

Cooking Demo Saturday 1/24
Lori Schneider

Serves 4-6

½ package Monograno Felicetti Linguine di Farro

1 jar Trimarchi di Villa Marchese Pesto di Noci

1 clove of garlic (or more to taste)

1 large bunch of Italian flat leaf parsley

4 Salmon fillets (4 oz. each)

Extra virgin olive oil

Salt

Fresh ground black pepper

To prepare the salmon: Rub or brush the top of the fillets with extra virgin olive oil, sprinkle with salt and freshly ground black pepper. Place them (individually) skin side down on a piece of parchment paper and make a “packet” that stays closed. Place on a sheet and bake in the oven at 350oF for approximately 15 minutes depending on thickness. When it’s done, open the “packet” and flake the salmon meat with a fork removing the skin and discarding it.

To prepare the pesto: Remove the skin from the garlic clove, cut off the root end, remove the center and place in a food processor. Process for a couple of seconds. Wash the parsley leaves thoroughly to remove all the dirt and dry them completely. You can use a salad spinner to get most of the water off, but then you will need to dry the leaves further; either with a paper towel or by spreading them out in a thin layer and letting them air dry. Place them in the food processer along with a pinch of coarse salt and process for 10-15 seconds. Stir the pesto di noci very well to combine the ingredients. Add it to the food processor and process until all the ingredients are combined. If the pesto looks dry, you can add some extra virgin olive oil. Taste for salt and add if necessary.

To prepare the pasta: Boil lots of water in a tall pot and only once it comes to a rapid boil, add coarse kosher or sea salt. Pasta water should be as salty as the sea, so don’t be shy! Cook the pasta for 7-8 minutes making sure the water is boiling the entire time and stirring occasionally. Drain the pasta reserving some of the cooking water.

In a bowl off the heat, combine the cooked pasta, the finished pesto and the flaked salmon adding some of the pasta cooking water if necessary.

Buon appetito!