3 unpeeled garlic cloves
1/3 cup pine nuts
½ cup grated Parmigiano-Reggiano cheese
2 cups fresh basil, destemmed
1/3 cup extra-virgin olive oil
1 pound fresh salmon
1 pound sppaghetti
In a medium size heavy bottomed pan, toast the unpeeled garlic cloves and pine nuts over medium-high heat until browned (around 1-2 minutes for the nuts, 7-10 minutes for the garlic).
Peel the garlic and place in a food processor along with the toasted pine nuts, cheese and basil. Pulse until combined, drizzling the olive oil in slowly. Season with salt to taste, and reserve.
Preheat oven broiler to 400 degrees. Season salmon with John Henry’s Mojave Gold Seasoning. Place on pan and broil approx. 10 minutes…rule on broiling fish – 10 minutes per inch. Reserve.
In a large saucepot, bring salted water to a boil and add the pasta, cooking to the manufacturer’s specifications. Strain. In a large bowl, toss the pasta with the pesto. Divide among four bowls, top with salmon and serve immediately.