Pesto Cavatappi with Salmon & Basil Pesto

Serving Size: 4-6


1 lb. Pappardelle's Pesto Cavatappi
1 (7 oz.) container of Pappardelle's Traditional Basil Pesto
2 grilled salmon steaks
1 cup heavy cream
1 cup sour cream
1/2 cup Parmesan cheese


  1. Remove any skin and bones from grilled salmon and cut in to bite-sized pieces. 
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain.
  3. Meanwhile, in a large saucepan over medium-high heat, whisk together basil pesto, heavy cream and sour cream. Cook for 3-4 minutes, stirring frequently. Stir in salmon pieces and lower heat to low to let the sauce simmer until pasta is ready.
  4. Add pasta to sauce mixture. Add half of the Parmesan cheese. Mix well so pasta is coated. 
  5. Plate pasta mixture. Add remaining Parmesan cheese to garnish. Serve and enjoy!