Sunday, April 10, 2011
When I was growing up, my mom made tuna noodle casserole when my dad wasn't around. It consisted of 1 can of tuna, 1 can of Campbell's Cream of Mushroom Soup, 1 soup can of milk and egg noodles. The noodles were cooked and then everything else was mixed in with it and heated through. This is my version of Tuna Noodle Casserole. Only there is no tuna, noodles and its not a casserole.
8 oz Salmon
1 tbs olive oil
salt and pepper to taste
8 oz Pasta, I used penne
1 cup peas
1/2 cup sun dried tomatoes, chopped into small pieces
2 tbs Pine Nuts
Pesto to taste
Preheat grill. Drizzle olive oil on the salmon and then sprinkle with salt and pepper. Grill to desired doneness. I like to cook this until golden brown and cooked through for this dish. Set aside to cool. After it is cool flake it apart with a fork.
Cook the pasta in salted water. Cook until done, I leave it a little bit on the firm side for this dish. Add the salmon, peas, tomatoes and pesto. I added about 2 tbs of pesto for this.
If you are not serving right away refrigerate the pasta and just before you serve it drizzle with a little olive oil, then toss the pasta.
You could add additional things to this pasta like capers, broccoli flowerettes or green onions.