July 1, 2004
RH Staff
Yield: 24 servings.
1/2 cup virgin olive oil
1/2 cup fresh Italian parsley leaves, coarsely chopped
1/3 cup lemon juice, freshly squeezed
1 1/4 qts. mayonnaise
1/2 cup capers, drained
3/4 tsp. white pepper
2 1/2 cups whipping cream
1 Chicken of the SeaÆ Premium Pink Salmon (40 oz. pouch)
18 cups fusilli pasta, cooked
In food processor, purèe olive oil, parsley and lemon juice until smooth. Scrape down edges frequently and stir to ensure even blending. When smooth, add mayonnaise, capers and pepper. Pulse a few times, adding cream while blending. Blend until desired texture.
In large bowl, fold in salmon with sauce; blend well. Toss into cooked fusilli pasta. Serve warm or cold.
Photo Credit: Chicken of the Sea
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