Reviewed: Jun. 12, 2008

the idea of smoked salmon and pesto totally intrigued me, so i had to give it a go. first time we made it as printed with the exception of doubling the amount of salmon, tasted it, and decided to add a sprinkling of lemon juice and a couple of dashes of tabasco. That helped a lot, but 2nd time round we also replaced the water with white wine, and that turned out to be the prefect combination. will definitely be making again. :)

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rua

	Cooking Level: Expert Home Town: Kilkenny, County Kilkenny, Ireland Living In: Amsterdam, Noord-Holland, Netherlands
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Reviewed: May 4, 2008

so simple, yet so delicious, right through to the last mouthful

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mia

	Cooking Level: Intermediate
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Reviewed: Apr. 14, 2008

this was really amazing! so nutritious and tasty. i suggest adding some lemon juice and a little tabasco sauce.. gives it that something extra.

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stacey


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Reviewed: Mar. 22, 2008

This was great! I love the fact that it really only did take about 15-20 minutes to cook up everything. We ended up using baby portabello's and a bit more garlic. I added 1/4 cup dry white wine and instead of tomato paste, I put 1/2 can of basil diced tomatoes and added paprika toward the end of the frying to add some spice (It really helped). Overall, a fantastic dish we will use again.

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K23KoR

	Cooking Level: Beginning Home Town: San Jose, California, USA
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Reviewed: Mar. 16, 2008

I added 2 cans of diced tomatoes used 3 times as much salmon. I also didn't use smoked salmon as it's too salty, I just bought frozen and baked it in olive oil, lemon juice, and a little garlic powder. That being said, this turned out great. I was kind of worried about salmon with tomato paste and pesto, but it all works great together. Thanks!

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roncoop


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Reviewed: Mar. 9, 2008

This was a nice dish. I agree with others that penne would probably be a better pasta to use. I did not have any tomato paste so I left that out but I did add fresh diced tomato. I also agree that you may want to double the amount of salmon as there just wasn't enough. My husband and son both ate it, so I call that a success!

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PULLEYHEATHER

	Cooking Level: Intermediate Living In: Fort Collins, Colorado, USA
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Reviewed: Mar. 9, 2008

Really good and super easy! Use water reserved from the cooked pasta to make a thicker sauce. I also omitted the garlic and just used the fresh basil on top for garnish...you can do without fresh basil in a pinch!

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NIKOLE

	Cooking Level: Expert Living In: Paris, Île-De-France, France
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Reviewed: Feb. 21, 2008

Simply outstanding, we had enough left over for a meal the next day. I did add a little wine during the process. Excellent recipe, thanks.

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coastie

	Cooking Level: Beginning Home Town: Asheville, North Carolina, USA Living In: Mills River, North Carolina, USA
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Reviewed: Dec. 19, 2007

This was good, but something was missing, possibly sundried tomatoes. I would also double the amount of smoked salmon.

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Jennifer

	Cooking Level: Intermediate Living In: Grand Junction, Colorado, USA
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Reviewed: Dec. 1, 2007

Rated this a 5 star since both my husband and I and our 4 year old daughter enjoyed it and scraped the bottom of the bowl. Made as per the recipe except used canned salmon and added it to the sauce just a minute before the sauce was finished so not to have it break into small flakes. Probably could reduce the amount of sauce next time. I used specialty organic rice/millet pasta for extra nutrition.

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Pam R-H

	Cooking Level: Beginning Home Town: Calgary, Alberta, Canada Living In: Karen, Nairobi, Kenya
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Reviewed: Nov. 27, 2007

Extrememly good!! Thanks.

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Carmen


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Reviewed: Nov. 22, 2007

This recipe is fantastic! Added more garlic than called for and had with angel hair pasta! Very tasty. Would definitely make again!!!! Very easy too and I'm a new cook!

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smelly


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Reviewed: Sep. 12, 2007

(WOW) I just took a bite and (WOW)love it! I dont like mushrooms so i left them out. still has a wonderful flavor. thanks for sharing. =)

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paty

	Cooking Level: Beginning Home Town: Taylor, Michigan, USA Living In: Caro, Michigan, USA
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Reviewed: Feb. 6, 2007

My husband loved it, however I found the flavors a bit strong. Maybe too much tomato paste.

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Haagendoggy

	Cooking Level: Expert Living In: Renton, Washington, USA
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Reviewed: Oct. 9, 2006

Very, very good and simple to make. Next time I'm adding dry white wine instead of water, plus a smidge of fresh-ground pepper and some pine nuts. I used fiori (flower shapes) instead of spaghetti because that's what I had on hand -- I too would use ziti next time.

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my3seadogs


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Reviewed: Sep. 16, 2006

I'm a college student and on a budget so we did without the tomato paste, fresh basil, and only used half of an onion. It turned out amazing! Instead of tomato paste, we diced up heirloom tomatoes and added them right before serving. I think it would be better over ziti or penne, so that everything can be enjoyed in one bite. But otherwise, delicious! mahalo nui loa for this recipe.

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ONOLICIOUS10


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Reviewed: Sep. 7, 2006

I served this with plain Yogurt. Lovely! Smelled kind of fishy but my family all liked it.

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