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FareShare Gazette -- July 2006 Recipes

FareShare Gazette -- July 2006 Recipes comes together with Pesto Sauce Mix Prepared, Extra Virgin Olive Oil, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 pkg
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Bring 2 quarts of salted water to a boil in a large pot.

3. 3

   Add the tagliatelle and boil until al dente.

4. 4

   Drain and rinse.

5. 5

   In medium saucepot, bring chicken broth to a boil.

6. 6

   Add the fennel and potatoes.

7. 7

   Reduce heat to low and simmer for 20 minutes.

8. 8

   Add the shallots, garlic and salmon.

9. 9

   Remove the pot from the heat and let stand covered for 15 minutes or until salmon is cooked.

10. 10

    Using a slotted spoon, remove the salmon, shallots, garlic, fennel and potatoes.

11. 11

    Reserve the cooking liquid.

12. 12

    Cut the potatoes, shallot and fennel into 1/2-inch slices, cut the garlic in half and shred the salmon.

13. 13

    4. Transfer 1 cup of the poaching liquid to a deep pot and bring to a boil.

14. 14

    Stir in the pesto sauce and remove from heat.

15. 15

    Add pasta, poached vegetables and olive oil and toss to coat.

16. 16

    Season with salt and pepper.

17. 17

    Fold in the salmon and drizzle with lemon juice.

18. 18

    To serve, divide the pasta between 4 bowls and sprinkle with Parmesan cheese.