Made Pasta with Pesto, Salmon & Sweet 100s

After a long Memorial Day weekend I am finally getting in front of my computer, for part 2 of "Made Pesto".  I had so many great pictures of this meal, more beauty shots than process but it was a pretty simple process after you whip up the pesto.  Both recipes came out of a cookbook we received as a wedding gift.  The inside note is a prayer, "May your lives be filled with the riches of God and may your home be a haven for family and friends!"  I love seeing this prayer fulfilled as we gather around the table.  

The below recipe was altered just a bit as I was planning on having shrimp the next night so I substituted salmon, broiled in the oven. 

Kosher salt

Freshly ground pepper

8 ounces angel hair pasta

1 tbsp. olive oil

8 ounces large shrimp, peeled & deveined (substituted salmon for 2)

2 tsp. minced garlic

1/2 c. pesto

1 c. halved sweet 100s or other cherry tomatoes

Grated Parmesan

Fill a large saucepan three fourths full of water.  Bring to a boil, add kosher salt, add pasta and cook until tender - about 4 minutes.  Drain pasta and set aside.

Line a cooking sheet with foil, for easy cleanup.  Salt & pepper salmon fillets and broil on high heat for about 12-15 minutes.  Remove from oven and set aside.  

Combine cooked pasta, pesto sauce and halved sweet 100s.  Salt & pepper to taste.  Top with salmon fillets and serve immediately.  

Note: if using shrimp, see below cooking instructions.

Heat olive oil in sauce pan over medium heat.  Add shrimp and cook for about 1 minutes.  Turn the shrimp over and add the garlic.  Continue cooking until the shrimp is opaque in the center, about 1 minute more.  Add the reserved cooking water (from pasta) and the pesto and stir until incorporated.  Add the pasta and tomatoes and toss to combine.