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Whole Wheat Chipotle Lime Mafaldine with Pesto & Salmon

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Serving Size: 
  • 1 lb. Pappardelle's Whole Wheat Chipotle Lime Mafaldine
  • 2 grilled salmon steaks
  • 1 (7 oz.) container Pappardelle's Traditional Basil Pesto
  • 1/2-3/4 cup heavy cream
  • 1/2-3/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  1. Remove skin and bones from salmon and gently break into large pieces.
  2. Whisk together the cream, sour cream, and pesto in a large saucepan. Heat on medium-high heat for 3 minutes.
  3. Stir in salmon pieces and continue heating; mixture will start to simmer.
  4. Meanwhile, bring a pot of salted water to boil and cook pasta until al dente, 10-12 minutes. Drain and add to the salmon mixture with half of the cheese.
  5. Return to heat and cook and toss mixture with tongs until pasta is coated and mixture is thoroughly heated.
  6. Serve with remaining Parmesan cheese.

From This Recipe

$6.49 | 7 oz. container