Salmon Pasta with Homemade Pesto

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  Salmon
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  ½ teaspoon kosher salt
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  Pasta, Orecchiette, White, Dry(454g)
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  Green Beans(227g)
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  Basil Pesto, Prepared(240g)
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  Orange Zest(15g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the orecchiette and cook according to package directions until al dente (typically 9–11 minutes), stirring occasionally.
2. 2When the pasta has 1 minute remaining, add the green beans to the same pot and cook 1 minute until bright green and tender-crisp.
3. 3While the pasta and green beans cook, place the salmon on a large skillet over medium-high heat. Cook 5–7 minutes per side until the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F.
4. 4Drain the pasta and green beans, reserving ½ cup of pasta water. Return them to the pot off heat.
5. 5Flake the salmon into bite-size pieces and add to the pot with the pasta and green beans.
6. 6Add the basil pesto and orange zest to the pot, tossing gently to combine. Add reserved pasta water 2 tablespoons at a time if needed to reach desired consistency.
7. 7Divide the salmon pasta evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat gently in a skillet over medium heat (3–4 minutes) or in a microwave (2–3 minutes), stirring occasionally. Top each portion with grated Parmesan.