Creamy Avocado Pasta with Baby Kale & Salmon
Prep Time
Serves
Cooking Mode
7.5 oz fusilli pasta
1 Store-Made Maple-Chipotle Atlantic Salmon Kabob
1 avocado, pitted and peeled
1½ cups loosely packed baby kale
½ tsp salt
½ pkg Sensations by Compliments Cracked Peppercorn
Seasoned Butter & Canola Oil, melted and cooled
7.5 oz fusilli pasta
1 Store-Made Maple-Chipotle Atlantic Salmon Kabob
1 avocado, pitted and peeled
1½ cups loosely packed baby kale
½ tsp salt
½ pkg Sensations by Compliments Cracked Peppercorn
Seasoned Butter & Canola Oil, melted and cooled
Directions
1Cook pasta in large pot of boiling water following package directions. Reserve ¼ cup (60 mL) of the pasta cooking water before draining.
2Meanwhile, place salmon kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and vegetables are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired.
3Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.
4Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in salmon and grilled vegetables.
Tips
1
Also serve cold as a pasta salad.
Disclaimer
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Personal Note
Personal Note
