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miso parsly pesto pasta with smoked salmon and summer squash
Is the title to this post a tongue twister or what?
I tried to shorten it, but when it comes down to recipe titles I like to have as much information as possible and I feel like you guys might feel the same way. And hey, this recipe has a lovely dose of smoked salmon and I wanted you all to know that from the get go!
Contrary to popular belief, I am not a vegetarian. And while 99 percent of the meals I eat do not contain any meat, I still splurge on a burger, steak, chicken, or salmon every once in a while. I am very particular about the meat I eat and when I splurge I like to go for it! The smoked salmon in this pasta dish came from one of my favorite organic grocery stores in Hood River (The Farm Stand) And get this, the Farm Stand buys Tumbleweed Farm lettuce and Kale in bulk twice a week! We love those guys!
Speaking of Tumbleweed produce, check out our farmers market stand lately!
Every week we have been selling out of beets, radishes, and spinach. We are also bringing new items like chard, parsley, broccoli, summer squash, kohlrabi and fresh garlic. In addition, the collard greens are FINALLY getting a good reputation. I shared my collard green burrito recipe at the farmers market last week and we sold out! This is a good thing because we spent the afternoon planting more kale and collard greens at the farm.
Baby kale and collards!
Fresh garlic!
In celebration of all the fresh produce we have available at the farm right now I made this lovely pasta dish. The pesto has a nice kick to it because I used parsley instead of basil and miso instead of parmesan cheese. The result was nothing short of amazing and I hope you all give this a try. If you are not a fish lover just omit the smoked salmon. This would taste awesome either way. Grab a fork and dig in!
I tried to shorten it, but when it comes down to recipe titles I like to have as much information as possible and I feel like you guys might feel the same way. And hey, this recipe has a lovely dose of smoked salmon and I wanted you all to know that from the get go!
Contrary to popular belief, I am not a vegetarian. And while 99 percent of the meals I eat do not contain any meat, I still splurge on a burger, steak, chicken, or salmon every once in a while. I am very particular about the meat I eat and when I splurge I like to go for it! The smoked salmon in this pasta dish came from one of my favorite organic grocery stores in Hood River (The Farm Stand) And get this, the Farm Stand buys Tumbleweed Farm lettuce and Kale in bulk twice a week! We love those guys!
Speaking of Tumbleweed produce, check out our farmers market stand lately!
Every week we have been selling out of beets, radishes, and spinach. We are also bringing new items like chard, parsley, broccoli, summer squash, kohlrabi and fresh garlic. In addition, the collard greens are FINALLY getting a good reputation. I shared my collard green burrito recipe at the farmers market last week and we sold out! This is a good thing because we spent the afternoon planting more kale and collard greens at the farm.
Baby kale and collards!
Fresh garlic!
In celebration of all the fresh produce we have available at the farm right now I made this lovely pasta dish. The pesto has a nice kick to it because I used parsley instead of basil and miso instead of parmesan cheese. The result was nothing short of amazing and I hope you all give this a try. If you are not a fish lover just omit the smoked salmon. This would taste awesome either way. Grab a fork and dig in!Miso Parsley Pesto Pasta with Smoked Salmon and Summer Squash
Ingredients
- 1 TBS olive oil
- 8 ounces pasta
- 4 ounces smoked salmon
- 2 medium sized summer squash, sliced into 1/4 inch rounds
- For the Pesto
- 1 large bunch of fresh parsley, tough stems removed and chopped (about 2 cups)
- 1 TBS organic mellow white miso
- 2 large cloves of garlic
- 1/4 cup walnuts
- 1/3-1/2 cup extra virgin olive oil
- Pepper to taste
Preparation
- Preheat oven to 400 degrees. Combine summer squash with olive oil and place on a prepared baking sheet and roast in the oven for 15-20 minutes or until lightly browned on both sides (flip squash halfway through cooking time)
- In a food processor or blender process the garlic and walnuts until finely chopped. Add parsley, miso, and olive oil. Process until smooth. Season with black pepper to taste.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup of pasta water.
- Combine cooked pasta with pesto, smoked salmon, and roasted squash. If pesto is too thick add a little pasta water to thin.
- Season to taste with crushed red pepper flakes and pepper. Enjoy!
Notes
As always use this recipe as a guide and adjust measurements and ingredients as necessary.
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