sgnewt says:
"This is a great summer pasta and pairs well with salad and a crisp white wine.
***I like to use the whole wheat pasta and I cook it in vegetable broth to give it extra flavor.***"
-1/2 cup dry-roasted pine nuts
-3/4 cup freshly grated parmesan cheese
--1 cup coarsely chopped Italian parsley
-3 cloves of garlic, cut into slivers
-1/2 onion, chopped
-1/2 cup sun-dried tomatoes, quartered
-1 bunch asparagus, cut to 2-inch lengths and lightly steamed
-1 lb fresh wild salmon
-sea salt and pepper to taste
-olive oil
- 1 lb penne or spirali pasta
Gently saute the onion in a tablespoon of love oil until soft and golden, and set aside. Rub the piece of salmon with fresh sea salt and cracked pepper. Pan fry in a tablespoon of olive oil-about 8 minutes on each side. Set aside to cool. Remove the skin from the salmon and break up the piece into bite sized chunks. In a large pan, boil a large amount of salted water, and cook one pound of penne or spirali pasta until al dente. Gently toss all the ingredients in a large serving dish, and serve hot.