Grammy's Kitchen · Pesto Pasta · Trapanese Pesto Pasta & Zoodles with Salmon
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 2 cooks on www.eatingwell.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 2 zucchini (1 3/4 lbs. total) |
| 6 g | 1 teaspoon salt, divided |
| 60 g | 0.5 cup raw whole almonds, toasted |
| 454 g | 1 pound grape tomatoes (3 cups) |
| 100 g | 1 cup packed fresh basil leaves plus 1/4 cup chopped, divided |
| 9 g | 2-4 cloves garlic |
| 1 g | 0.25 teaspoon crushed red pepper |
| 40 g | 3 tablespoons olive oil, divided |
| 227 g | 8 ounces whole-wheat spaghetti |
| 454 g | 1 pound skinless salmon fillets (about 4 fillets), patted dry |
| 1 g | 0.25 teaspoon ground pepper, plus more for garnish |
| 12 g | 2 tablespoons grated Parmesan cheese |
Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good taste and different from typical pesto. I heated the pesto mixture in skillet then added zucchini, salmon and spaghetti. Otherwise it would not be hot.” — a cook, 4★
“So delicious!” — a cook, 5★