4 servings
1/2 pound tagliatelle or fettuccini
1 quart Knorr?Chicken Broth
1 fennel bulb, halved
8 new potatoes
2 shallots
6 garlic cloves
2 (6-oz.) salmon filets
1 package Knorr?Pesto sauce mix, prepared according to package directions
1/4 cup extra virgin olive oil
1 teaspoon salt
Pepper to taste
Juice from 1-2 lemons
Freshly grated Parmesan cheese,
1. Bring 2 quarts of salted water to a boil in a large pot. Add the tagliatelle and boil until al dente. Drain and rinse.
2. In medium saucepot, bring chicken broth to a boil. Add the fennel and potatoes. Reduce heat to low and simmer for 20 minutes. Add the shallots, garlic and salmon. Remove the pot from the heat and let stand covered for 15 minutes or until salmon is cooked.
3. Using a slotted spoon, remove the salmon, shallots, garlic, fennel and potatoes. Reserve the cooking liquid. Cut the potatoes, shallot and fennel into 1/2-inch slices, cut the garlic in half and shred the salmon.
4. Transfer 1 cup of the poaching liquid to a deep pot and bring to a boil. Stir in the pesto sauce and remove from heat. Add pasta, poached vegetables and olive oil and toss to coat. Season with salt and pepper. Fold in the salmon and drizzle with lemon juice.
To serve, divide the pasta between 4 bowls and sprinkle with Parmesan cheese.