Salmon and Penne in Garlic Pesto Sauce

 There's some good recipes floating out there, if you're willing to suffer through pages of scrolling. Alternately, just find the "jump to recipe" button. While looking for inspiration for dinner, I happened across a recipe from Salt & Lavender for a salmon pasta in garlic sauce. It looked good. I decided to make it and like any good online cook, I immediately made changes without trying the original recipe. Mostly I wanted to use a jar of pesto that I've had since 2014. I also wanted way more garlic than the recipe called for. I'm sure their recipe is wonderful, and I'm sure mine is as well. Feel free to try it! I don't necessarily endorse using eight year old pesto, though.

Salmon and Penne in Garlic Pesto Sauce

Ingredients

• 1 pound penne
• 1 pound salmon fillets
• 3 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon garlic powder
• 1 cup chicken/vegetable stock (water will do in a pinch, but you'll lose some richness in the sauce.)
• 2 cups heavy cream
• 2 tablespoon lemon juice
• 1 cup grated parmesan cheese (I used the stuff from the container. I never have fresh on hand.)
• 1/2 cup jarred pesto (I used a walnut/oregano pesto I made back in 2014. Miraculously, we did not die.)

Directions

1. Preheat oven to 375F (190C, Gas Mark 5)
2. According to directions on pasta box, cook penne until al dente. Drain and set aside
3. Pat salmon dry with paper towels, then season with salt and pepper on both sides (the salmon, not the paper towels)
4. Put salmon on baking sheet and cook in oven about 10-12 minutes, or until fish starts to get flaky. 
5. While fish is cooking, heat butter in a large pan/pot (I used a 5 quart enameled Dutch oven and needed every last bit of it) When the butter has melted and starts to bubble, add flour and mix to form a roux. Stir constantly until the roux starts to darken.
6. Add the garlic powder and keep stirring.
7. Add the stock and lemon juice. Then stir in the cream. Finally add the pesto and Parmesan. Stir until completely incorporated and just starting to bubble. 
8. Crumble the salmon in to the sauce and add the penne. Mix everything thoroughly. 

Good Times!

Shells with Bell Peppers and Feta

     If I ever lose my copy of Taste of Home Everyday Light Meals, I'm hosed. I am constantly digging through this recipe book for recipes and ideas. We really liked this recipe. It's super easy to put together and leaves plenty of room for personal interpretation. It's also fairly healthy. This is one of those meals that is perfect for the middle of a busy week. As a bonus, it's good cold, too! As always, any notes or changes are in blue.

Shells with Bell Peppers and Feta
via Taste of Home Everyday Light Meals

Ingredients

• 2-1/4 cups uncooked penne (we used 5 cups of medium shells)
• 3/4 cup chopped onion 
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup chopped sweet red pepper
• 1 cup chopped green pepper
• 1/4 cup sliced ripe black olives (you bet. Ripe from the can.)
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (I never understand measurements like this. 1/8 teaspoon? Really? Why not hold the jar of cayenne next to the bowl and call it a day? I used a full teaspoon)
• 1/4 cup water
• 1/2 cup crumbled feta cheese

Directions

1. Cook and drain pasta according to package directions (It's important to use the right package for directions. You don't want to accidentally cook your pasta according to the directions on a package of suppositories). 
2. In a nonstick skillet, sautee onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer.
3. Add the peppers; cook and stir for 2-3 minutes or until vegetables are tender.
4. Stir in olives, oregano, salt, and cayenne. Add water; cook and stir until mixture comes to a boil. Stir pasta into skillet. Remove from heat. Stir in cheese. 

Monday Recipe: Creamy Pappardelle with Leeks and Bacon (via Bon Appetit)

     Being married to woman with Italian heritage carries with it certain burdens.

This certainly is one, but not the one I was thinking about.

     The burden particular to my wife is the demand for pasta. She has made it abundantly clear that I provide her with pasta dishes on a fairly regular basis. With that in mind, I find myself constantly scouring my books, magazines and web sites for new and exciting pasta dishes. I found one this weekend at Bon Appetit, my go-to source for recipes. I will now share it with you. I didn't have any pappardelle on hand, so I used penne and it worked fine. So with no further delay:

Creamy Penne With Leeks and Bacon (via Bon Appetit)

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
• Kosher salt
• 3/4 cup heavy cream
• 2 teaspoons chopped fresh thyme
• 1 pound pappardelle or fettuccine (I used penne)
• 1 cup finely grated Parmesan or Grana Padano

Directions

1. Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. 
2. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. 
3. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
5. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Makes 6 servings. 580 calories per serving.