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Pesto Orecchiette with Spinach and Smoked Salmon
Ingredients
  • 2 tablespoon olive oil
  • 1 small red onion, thinly sliced (½ cup)
  • 8 ounce dried orecchiette pasta
  • 1 14.5 ounce can reduced-sodium chicken broth
  • 1 cup water
  • ½ teaspoon salt
  • 4 cup fresh baby spinach, chopped
  • 4 ounce smoked salmon (not lox-style), flaked
  • 2 to 3 tablespoon purchased basil pesto
  • Lemon wedges
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