Serves: 4
Total Calories: 1,574

1 pound penne pasta
4 tablespoons unsalted butter
1 pound fresh Atlantic salmon cut into 1 inch cubes
2 cups heavy cream
1/2 pound fresh tomato chopped
salt and pepper to taste
1/2 cup pesto sauce (ingredients below)
1/4 cup grated Parmesan cheese
PESTO SAUCE
2 cups fresh basil well packed
3/4 cup olive oil
3 cloves garlic chopped
1 tablespoon grated Parmesan cheese
salt and pepper to taste

In a food processor, puree all pesto ingredients and set aside.

Cook pasta according to package instructions.

While pasta is cooking, melt butter over medium heat in a large, heavy skillet. Add salmon and sauté over medium-high heat until golden brown, about 1–2 minutes on all sides. Stir in the cream and bring to a boil for 2 minutes. Toss in the tomatoes, salt, and pepper and cook until tomatoes are heated through, about 3–4 minutes. Stir in 1?2 cup pesto at the last minute to maintain its brilliant green color. Add drained pasta and Parmesan cheese to the skillet and toss well.

Adjust seasonings and serve immediately with a crisp green salad and crusty bread.

Nutritional Facts:

Serves: 4
Total Calories: 1,574
Calories from Fat: 1,015

More Recipes from the Taste of Broadway Cookbook:
Stracci Alle Fave
Linguine Alle Vongole
Garganelli with Prosciutto and Spring Peas
Calamarata Mare and Monti
Rigatoni Sorrentino
Spinach Tagliatelle with Duck Confit and Exotic Mushrooms
Tagliolini Verdi Gamberetti e Zucchine
Rigatoni Caprese
Penne Sauce Pistou et Saumon
Spaghetti Bolognese
Fettucini in a Mushroom Cream Sauce