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Seared Salmon with Linguine and Ramp Pesto
- 2 tablespoons plus 1/2 cup olive oil, divided
- 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
- 1 cup freshly grated Asiago cheese*
- 1/3 cup Marcona almonds
- 2 tablespoons chopped fresh tarragon
- 12 ounces linguine
- 6 6-ounce salmon fillets
Directions:View on Bon Appetit
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