Walnut-Feta Sauce

Walnut-Feta Sauce

Ingredients:
8 oz (250 g) boneless salmon fillet
¼ cup extra-virgin olive oil
¼ cup chopped walnuts
1 clove garlic, minced or crushed
12 oz (375 g) farfalle (bow-tie) or butterfly-shaped pasta
12 oz (375 g) asparagus, trimmed and cut into ½-in (1 cm) diagonals
½ cup crumbled mild goat’s milk feta cheese (about 2 oz or 60 g)
2 Tbsp finely slivered fresh basil leaves

Directions:
1. Heat 10-in (25 cm) nonstick skillet over medium-low heat until hot enough that a drop of water
sizzles. Add salmon and cook on one side for 5 minutes. Turn with a wide spatula and cook for 3 to 5
minutes, or until center of thickest part of fish is opaque, depending on thickness. When cool enough
to handle, remove and discard salmon skin and flake fish apart into ½-in (1 cm) pieces. Set aside.
2. Wipe out skillet and add oil, walnuts, and garlic. Cook over medium-low heat for 2 minutes, or
until garlic sizzles and turns golden. (Do not leave unattended; walnuts burn quickly.) Remove from
heat.
3. Bring large pot of water to a boil. Add pasta and cook, stirring occasionally, for 10 to 12 minutes,
or until just cooked. Add asparagus and cook for 2 minutes, or until tender. Drain, reserving ½ cup of
cooking water. Return pasta and asparagus to pot.
4. Reduce heat to medium-low. Add reserved cooking water, walnut mixture, salmon, and ¼ cup
cheese to pot. Toss gently for 2 minutes, or until heated through and blended. Spoon into serving
bowls and sprinkle the remaining ¼ cup cheese and basil on top.