Penne With Spinach Pesto and Salmon

This recipe is great to make with leftover baked or grilled salmon so I deliberately make extra with this recipe in mind!

• 1 (16 ounce) box of dry penne pasta

• 2 tablespoons butter
• 
2 garlic cloves, minced 
• 
3 tablespoons minced onion

• 1 package fresh baby spinach chopped
• 
12 ounces baked salmon, broken into fine pieces 
• 2 tablespoons olive oil

• 1 tablespoon dill, fresh is better!
• 
salt and pepper to taste
• 
1/4 cup of reserved pasta water or chicken broth

Grated Romano cheese for finishing

Melt the butter in a pan on medium-high and add the garlic and onion and saute until tender, about 2 minutes. 

Now add the remaining ingredients: olive oil, spinach, salmon, dill, salt, and pepper and cook on medium heat for 1 minute so that spinach is wilted and incorporated and the other ingredients are mixed in well evenly.

Cook pasta in boiling water according to directions on package. Before draining pasta, reserve 1/4 cup of the pasta water.

Add the reserved water or chicken broth to other ingredients and toss in pasta to coat.

Taste the pasta and adjust salt and pepper as desired and add additional butter if necessary.

NOTE: We like to add crushed red pepper and grated Romano just before serving!