Flaked salmon and fresh cavatelli with arugula-pistachio pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Flaked salmon and fresh cavatelli with arugula-pistachio pesto

Soy-Free, Mediterranean

2 Servings, 760 Calories/Serving

20–35 Minutes

These bowls of goodness featuring fresh pasta dressed up in our house-made pesto and studded with rich salmon will leave you feeling ready to take on the world.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • ¼ pound roasted red peppers
  • 1 organic lemon
  • 7 ounces fresh cavatelli
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • Sun Basket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • Sun Basket arugula-pistachio pesto (EVOO - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 760, Protein: 47g (94% DV), Fiber: 5g (20% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 75mg (25% DV), Sodium: 570mg (24% DV), Carbohydrates: 65g (22% DV), Total Sugars: 4g, Added Sugars: 1g (2% DV).
Contains: Milk, Eggs, Tree Nuts (pistachio), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

Bring a medium sauce pot of generously salted water to a boil for the cavatelli.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Zest the lemon; juice half. Cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]


Cook the cavatelli

To the pot of boiling water, stir in the cavatelli and cook, stirring occasionally, until just tender, 3 to 4 minutes. Drain the cavatelli, reserving ⅓ cup [⅔ cup] pasta cooking water. Return the cavatelli to the pot; drizzle with about 1 teaspoon oil and toss to keep the noodles from sticking. While the cavatelli cooks, prepare the fish.


Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season with salt and pepper and the harissa spice rub.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for the salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly. Wipe out the pan. Using a fork, flake the fish into bite-size pieces (discarding the salmon or snapper skin if desired).
While the fish cools, finish the pasta.


Finish the pasta

In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and roasted red peppers, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the cavatelli, arugula-pistachio pesto, lemon zest, and reserved pasta cooking water and bring to a boil. Reduce to a simmer and cook until the liquid has thickened slightly, 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt, pepper, and lemon juice.


Transfer the cavatelli to individual bowls, top with the fish and any residual juices, and serve with the lemon wedges.
Kids Can!
  • Salt the water for the cavatelli.
  • Measure the shallots
  • Juice the lemon.
  • Time the cavatelli.