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: Nov. 27, 2007

Extrememly good!! Thanks.

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Carmen

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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: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Caro, Michigan, USA

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Reviewed: Aug. 31, 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: May 20, 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: 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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mina t

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Reviewed: Nov. 4, 2005

To make sure that this dish turns out delicious, you need to use a good quality pesto, or one you know you like, as it really makes a lot of difference! I did make slight changes to this recipe: I used rucola, added a dash of white wine, added porcini mushroom, and used half the salmon uncooked, the color looks prettier, and it also tastes different. (I used the thin salmon slices used to put on bread).

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SummerRain

Cooking Level: Expert

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Reviewed: Oct. 15, 2005

This was GREAT! I used a low carb penne pasta. The only thing I changed was the amount of smoked salmon. I doubled the amt. called for. At my grocery they sell smoked salmon tidbit for $5/lb. They come packaged from the same company making the $16 a pound. This is be my new favorite dish!

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SARAHLIKESJARS

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Reviewed: Feb. 28, 2005

This is a delicious recipe! I messed up the quantities when making pesto and it turned out a little watered out so I added a vegetable stock cube for a little more flavor.

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lildevil

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Reviewed: Jan. 6, 2005

This recipe is great! Although I changed a few things... First of all, I grilled salmon filets last night in an orange juice, soy sauce and ginger marinade. I used the leftovers in this dish (rather than smoked salmon). I also used Prego tomato sauce with sausage rather than the tomato paste. I didn't have any onion (unfortunately, because I LOVE onion) so I omitted the onion. I used more pesto than called for and no basil or garlic because the pesto sauce had plenty of both. I added a can of chopped tomatoes and a can of green peas (just because I love them) in with the freshly sliced mushrooms and sauteed them all in olive oil. I then mixed all of the ingredients together (including the pasta and the salmon) in a pot then heated it all on a burner. The turn out? DELICIOUS!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 10, 2003

This dish looked bad, smelled bad and tasted awful. The mix of tomato paste and pesto resulted in a brown unappetizing sauce. My husband and I ate it because we had nothing else but we threw out the leftovers.

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GGEGGY

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2002

I served this dish for company that we had who are picky eaters. We all loved it, even my three children! It was quick and easy to make, and full of wonderful taste!

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cathleen4him

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Reviewed: Mar. 6, 2001

This is a really tasty dish and it takes no time to make. Also, if you don't liked smoked salmon, you could substitute any kind of salmon. We grilled and then added it.

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MELINDA ARGUST

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Smoked Salmon Pesto Pasta

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