You do not have to be rich to create a delicious, rich meal.
In fact, you do not even have to have a lot of time. I made this meal in about 20 minutes. The most difficult part was not eating the ingredients before I added them to the dish.
I am sure that this recipe could be dressed up and made classier, if you wished to take the time to buy and cook a fresh salmon filet, make fresh basil pesto, and prepare fresh artichokes. However, as a poor, busy college student, I do not have the time or money to do these things yet. Maybe one day. A can of pink salmon, a bottle of pesto, and canned artichoke hearts make this recipe very easy (and affordable) to prepare.
The artichokes and fresh tomatoes added at the end helped to balance the rich flavour of the basil pesto and the salmon. The pesto should be used sparingly in order to not overwhelm the dish. The whole wheat pasta rounds out the dish, but the fresh tomato really makes this dish pop. The freshness is a nice contrast to the saltiness of the pesto and salmon.
After making and eating this, I have to wonder: if this can be made in 20 minutes, why would anyone bother with Hamburger Helper, Rice-a-Roni, or any other similar boxed meal?
1/3 pkg whole wheat linguini
1 1/2 Tbsp basil pesto
1 can artichoke hearts, drained and rinsed
1/2 can pink salmon, drained
2 large roma tomatoes, diced
Bring a pot of water to a boil and prepare the linguini according to the package directions. While the pasta is cooking, drain and rinse the artichokes. Drain the salmon, and separate into bite-sized pieces. Place the artichokes, pesto, and salmon into a skillet over medium heat and stir. Allow it to warm through and brown slightly. Drain the pasta when it is the desired tenderness. Top the pasta and artichoke-salmon mixture with fresh tomatoes. Enjoy!
[Note]: You have two options for how you serve this dish. If you are going for presentation, place the pasta on the plates, and top with the salmon-artichoke mixture, and lastly top with the fresh tomato. If you are going for more consistent flavour throughout the dish, stir the pasta into the salmon-artichoke mixture, then top with tomatoes once it is on the plates. So, I plated it for presentation, took the pictures for this post….and then stirred it altogether when packing up my leftovers. 🙂