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Creamy Avocado Pasta with Baby Kale & Salmon

Makes: Serves: 4

Level: very easy

Prep Time: 5

Total Time: 25

Ingredients

7.5 oz: fusilli pasta; 225 g

1: Store-Made Maple-Chipotle Atlantic Salmon Kabob

1: avocado, pitted and peeled

1½ cups: loosely packed baby kale; 375 mL

½ tsp: salt; 2 mL

½ pkg: Sensations by Compliments Cracked Peppercorn
Seasoned Butter & Canola Oil, melted and cooled; 50 g

Method

Step 1: Cook pasta in large pot of boiling water following package directions. Reserve ¼ cup (60 mL) of the pasta cooking water before draining.

Step 2: Meanwhile, place salmon kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and vegetables are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired.

Step 3: Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.

Step 4: Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in salmon and grilled vegetables.

Characteristics

30 Minute Recipes Dinner Everyday Grill Nut Free

Nutritional Facts Per Serving

Nutrition Description:: Per serving (¼ of the recipe):

Calories:: 490

Fat:: 20 g

Saturated Fat:: 5 g

Carbs:: 54 g

Sugar:: 6 g

Protein:: 25 g

Cholesterol:: 50 mg

Fiber:: 4 g

Sodium:: 470 mg

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