Tri-Color Rotini with Pesto, Green Beans and Smoked Salmon
It's supposed to be 98 degrees today and that calls for a cold supper. Here's an updated version of the traditional tuna-macaroni salad. I used two (3 oz) pouches of Sea Fare Pacific's smoked sockeye salmon. It's wild-caught, prepared, and packaged nearby in Coos Bay. You can find it at Booster Juice on Garden Valley. They have smoked albacore tuna, too. (And while you're there, order a Green Dream smoothie. It's not on the menu, but it's my favorite--full of wheatgrass juice, greens, and mango.)
This would feed three or four, depending on what else you serve with it. We'll be having cantaloupe and roasted beets.
Pasta with Pesto, Green Beans, and Smoked Salmon
8 ounces tri-color rotini
6 ounces fresh green beans
6 ounces smoked salmon
1/2 cup pesto
Bring a large pot of water to a boil. Meanwhile, remove tips and tails from about 6 ounces of fresh green beans (a large handful). Rinse the beans and cut into two-inch pieces. Blanch in the boiling water for about three minutes, just until tender-crisp. Drain and place in a bowl of ice water to stop the cooking.
In the same pot of water (which you have returned to a boil) cook 8 ounces of rotini according to package directions, just until barely tender. Drain well.
Toss the warm pasta with 1/2 cup pesto and add the salmon, breaking up any large chunks with a fork. Remove the beans from the ice water and drain well. Add to the pasta mixture and toss well to coat everything. Add additional salt and freshly ground pepper to taste. Chill well, but remove from refrigerator 30 minutes before serving. Toss well and serve on a bed of lettuce.