Salmon Pesto Pasta | Quick Easy Dinner | Rockin Robin Cooks

Salmon Pesto Pasta
Ingredients:
6 oz. Banza pasta or any pasta you like
5 oz. can of salmon, skinless, boneless, drained
14 oz. cannellini beans, drained and rinsed
½ to 1 cup of store bought pesto sauce, or homemade
1 or 2 cloves garlic, minced
¾ cup carrots, shredded, organic
1 lb. asparagus, rinsed, trimmed, chopped into bite size pieces
Several fresh basil leaves, rolled and chopped for garnish
Crushed red pepper flakes, as much as you like
Olive oil
Salt

Directions:
Fill a stockpot with water and add a pinch of salt, cover and bring to a boil for the pasta.

Add a tablespoon of olive oil to a large frying pan over medium high heat. Toss in the asparagus and carrots and cook for about 4 minutes or until al dente.

Reduce the heat to low and add the garlic to the asparagus and saute for 1 minute stirring the whole time. Don't let the garlic burn.

Add the pasta to the stockpot when it boils and cook according to package directions. Mine took 8 minutes.

Back at the frying pan, add the beans, salmon, chile pepper flakes and the pesto sauce. Add as much pesto sauce as you like. Stir to combine.

Once the pasta is done, drain and then add it to the frying pan. Toss to combine and serve for a wonderfully easy and quick meal.