1 (8 oz) package Ancient Harvest Gluten Free Spaghetti (any shape will work)
1 pound salmon fillet
Salt and fresh ground pepper to taste
3 cups torn kale leaves, stems removed
2 cloves garlic minced
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 cup lightly toasted pumpkin seeds
⅓ cup grated Parmesan cheese, plus extra for serving, *optional
¼ cup olive oil
To prepare salmon, heat broiler to low. Season salmon lightly with salt and fresh ground pepper to taste, and place on a foil-lined baking tray (or coated with cooking spray). Broil until cooked through, approximately 10 minutes. After allowing to cool, flake or cut into bite-size pieces.
Cook pasta according to package directions until al dente. Reserve ½ cup pasta water. Drain pasta, and return to pot.
Combine kale, lemon juice, lemon zest, pumpkin seeds, and Parmesan cheese if using in a food processor. Pulse until finely chopped, stopping occasionally to scrape down the sides as needed. Process until a coarse paste forms. With motor running, gradually add oil and ¼ cup water; process until smooth, about 1 minute. Season to taste with salt and pepper.
Add pesto to pasta; toss, adding reserved pasta water to coat as needed. Toss to combine, then stir in salmon. Serve with fresh black pepper and additional Parmesan, if desired.