Prep time: 20 minutes · Cook time: 15 minutes · Servings: 2 portions

🌿 Description

This gourmet dish combines tender farfalle pasta coated in a creamy basil-spinach pesto, topped with perfectly seared salmon fillets glazed in a tropical passion fruit sauce. It’s a beautiful balance of fresh herbs, citrusy sweetness, and savory depth — perfect for a romantic dinner or an elevated weeknight meal.

🍝 Ingredients

For the pasta

• 375 g (¾ lb) dry farfalle pasta
• Salt and pepper, to taste
• 30 ml (2 tbsp) olive oil
• 60 ml (¼ cup) butter
• 60 ml (¼ cup) grated Parmigiano Reggiano

For the pesto

• 500 ml (2 cups) fresh basil leaves, roughly chopped
• 500 ml (2 cups) baby spinach
• 125 ml (½ cup) roasted pistachios
• 60 ml (¼ cup) olive oil
• 30 ml (2 tbsp) grated Parmigiano Reggiano
• 15 ml (1 tbsp) fresh lemon juice
• 1 garlic clove

For the passion fruit sauce

• 160 ml (⅔ cup) passion fruit pulp (without seeds)
• 80 ml (⅓ cup) white wine
• 80 ml (⅓ cup) maple syrup

For the salmon

• 2 salmon fillets, skin-on
• Salt and pepper, to taste
• 30 ml (2 tbsp) olive oil
• 60 ml (¼ cup) butter

👩‍🍳 Instructions

Step 1 – Make the pesto:

In a food processor, combine basil, spinach, pistachios, olive oil, parmesan, lemon juice, and garlic. Blend until smooth. If too thick, add a little more olive oil. Set aside.

Step 2 – Cook the pasta:

Boil salted water and cook the farfalle until al dente. Reserve ½ cup of the cooking water, then drain and drizzle lightly with olive oil.

Step 3 – Cook the salmon:

Season fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear salmon 3–4 minutes per side until golden. Add butter, let it melt, and baste the fillets with the melted butter. Transfer to a plate.

Step 4 – Make the passion fruit sauce:

In the same pan, combine passion fruit pulp, white wine, and maple syrup. Bring to a boil, then simmer until syrupy. Return salmon to the pan and coat with the sauce. Cook for 2 minutes, stirring gently.

Step 5 – Toss the pasta:

In another pan, mix the farfalle with pesto and a splash of reserved pasta water. Heat over low for 2 minutes. Adjust seasoning if needed.

Step 6 – Serve:

Divide pesto pasta into bowls. Top with glazed salmon fillets and sprinkle with extra Parmigiano Reggiano.

🌟 Chef’s Tip

For a creamier pesto, add a tablespoon of ricotta or heavy cream before serving.

Pair with a glass of crisp white wine to highlight the fruity sauce.