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In a food processor, combine basil, cheese, nuts, and garlic until finely minced With machine running, stream in oil until pesto is loose and quite wet Season to taste with salt and pepper. This will require a lot of salt! Preheat the oven to 400°F Quarter the fennel, remove the core and slice into 1/4 in thick slices Remove the root and dark green part of the leek, then cut the leek in half lengthwise and wash very well between the layers. There is always a ton of dirt trapped in there! Thinly slice the leek into half moons. Combine the fennel, leek, zucchini, and tomatoes. Toss with oil, 3/4 tsp kosher salt and 1/3 tsp pepper and spread on a baking sheet. Cook ~25 min until soft and leeks are brown. In a saute pan heat vegetable oil over medium high heat. Season the salmon with salt and pepper and fry, flipping once, until just cooked, ~5 min. Toss the pasta with 2 cups pesto and vegetables. Use pasta cooking water to get sauce to the desired consistency. Serve the pasta topped with flaked salmon and the reserved fennel fronds.
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Foldable wooden rack for drying fresh pasta before cooking