Thursday, June 27, 2013

Fava Bean Salmon Pasta Salad with Carrot-top Pesto Tapenade


Last week we weren't sure what we were going to have for dinner.  George said he would make the fava beans we got from Hazelfield Farms and he would scrape something together from the leftover salmon we had from the night before.  In my head I thought, "Oh great, leftovers."  But when I saw what he came up with I felt like we were eating at a five-star restaurant! 

Not only did he find half a portabello mushroom in the fridge, but he decided to make use of the carrot tops and garlic scapes from our CSA to make pesto.  I have to give full credit to my friend Jennifer who gave us the idea for carrot-top pesto, and Julie for garlic-scape pesto.  We weren't so sure about using carrot-tops to make pesto but they work great all by themselves (or you could mix basil in if you wanted).  After trying this recipe you will no longer be able to throw those carrot tops into the compost pile!

CARROT-TOP GARLIC SCAPE PESTO TAPENADE

Carrot-tops from about 10-15 carrots
5-10 garlic scapes (you can use 1 or 2 cloves of regular garlic if you don't have scapes)
1/2 cup almonds (or pine nuts)
1/4 to 1/2 cup olive oil
olives or capers (if you have them)
dash of salt

Cut carrot-tops off of carrots and wash.  Wash and chop garlic scapes (you can use the entire thing, it is just easier to chop it into smaller pieces to fit in the food processor). Combine all ingredients in a food processor and mix until well blended.  Add olive oil until all ingredients are moist.

FAVA BEAN SALMON PASTA SALAD WITH PESTO

1 salmon fillet
pasta (we usually make 1/2 -2/3 box)
fava beans
mushrooms (pick you favorite kind - we used portabello)
green olives
chick peas
pesto
olive oil

Prepare salmon according to directions (we have been using frozen fillets and baking them in the oven at 325 for 30 minutes).  Cook pasta timed to finish when salmon is done.  The fava beans require a bit of prep which can be done earlier if desired. Pre-heat skillet with olive oil.  Add mushrooms and cook until they release water (maybe 4-5 minutes).  Then add all other ingredients to skillet if you want to serve warm.  If you want to serve cold, mix all ingredients in bowl and refrigerate.

1 comment:

Christina said...

Do you guys deliver ;) That looks great!