Cherry Tomato and Pesto Pasta

For Easter all of my children came home, even though it didn't look like that was going to happen. We had our big meal on Saturday evening and the kids left when they wanted to. With no set times for coming and going, I had to come up with a dinner that I could easily make for 8 or cut down for just 2 if they all left. I wanted something on the light side since Saturday was a eat 'til it hurts day. I looked in the fridge for ideas and saw several pints of cherry tomatoes, buy one get one free at the grocery store plus we already had some. I decided since the temperature was in the 80's a no cook sauce was going to be just the thing. Last week I bought some pesto sauce, not enough basil growing yet to make my own. So here is what I made.

Pesto and Cherry Tomato Pasta
2 tbs Pesto, homemade or store bought
1/2 pint cherry tomatoes, cut in half
8 oz pasta
Freshly grated Parmesan cheese, optional

Cook pasta until el dente. While pasta is cooking chop tomatoes and mix with pesto. Set aside in a bowl. Drain pasta when its done and place in bowl with tomatoes. Toss until thoroughly mixed. Top with cheese and serve. You could add fresh basil leaves as a garnish if you like.

Salmon Pasta

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.

Salmon Pasta
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

Salmon
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.

Pasta
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.

Roll with it...

After 6 weeks I finally have my camera back, so now I can post recipes again. It was a strange making food, plating it and eating it while it was still hot. You guys missed a bunch of delicious recipes I made with pesto like shrimp pasta, Caprese salad and an awesome vegetable soup with eggplant. Maybe I'll make another batch of pesto and take pictures this time. I did sneak a little pesto into todays recipe so you wouldn't miss out completely. I was thinking of turning my culinary adventures to tomatoes as we seem to be heading for a bumper crop. I already picked about a pint and a half of cherry tomatoes and we had 2 Romas ready but something got to them before I did.

I wanted to do something fun today so I made a savory pinwheel, Prosciutto and Mozzarella. They are based on a recipe by Giada de Laurentiis, but I had to make my modifications. I thought her recipe seemed a little lack luster and dry so here is my version of Giada's

Prosciutto and Mozzarella Pinwheels

1 pound pizza dough
2 cups shredded mozzarella cheese
7 ounces Prosciutto
1 cup spinach coarsely chopped
1 tbs pesto
1 tbs olive oil
Kosher Salt and freshly ground Pepper to taste
Marinara for dipping

Preheat oven to 425˚ degrees fahrenheit.
Roll the pizza dough out to a 12 to 14 inch rectangle about 1/4 inch thick (a circle will work but dough won't be as even when cutting.
Sprinkle 1 cup of mozzarella on the dough. leaving a little space on all 4 sides. Dot the cheese with the pesto, more is not better you don't want it to get runny or to moisten the dough. Then cover with the prosciutto. Now sprinkle chopped spinach. Finally spread the rest of the mozzarella on the spinach.
Roll the dough into a cylinder and tuck the ends under to prevent leaking. Place on a foil lined cookie sheet that has been sprayed with no stick spray seam side down, if you have parchment or a Silpat these will work as well. Lightly cover the roll with olive oil, then sprinkle with salt and pepper. Bake until the top is golden brown, about 25 minutes.
Let it cool for 5 minutes then cut in 3/4 inch segments. Cutting will be easier if you use a serrated knife. I served with marinara sauce for dipping. Good enough for adults but kids love the dipping bread or "Pizza Pinwheels".