Salmon Pesto Pasta

Pesto:
1/4 c. pine nuts
5 med. cloves garlic, unpeeled
2 c. fresh packed basil leaves, rinsed thoroughly
2 tbsp. fresh parsley leaves (optional)
1/4 c. extra-virgin olive oil
Pinch of table salt
1/4 c. finely grated parmesan cheese

Pasta:
8 oz. pasta
12 oz. salmon
Salt and pepper
1 tsp. grated lemon zest
1 tbsp. olive oil
1 tsp. lemon juice
5 oz. evaporated milk
Grated parmesan, for serving

To make pesto, toast unpeeled garlic in small skillet, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 7 minutes. Let garlic cool, then peel and put in bowl of food processor. Add pine nuts to skillet and toast, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer nuts to bowl of food processor. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl. Transfer mixture to small bowl, mix in cheese, and adjust salt, if necessary. Pesto can be covered with a sheet of plastic wrap directly over the surface or filmed with oil and refrigerated for up to 5 days.

Preheat broiler and adjust rack to upper-middle position. Line baking sheet with aluminum foil and place salmon in pan, skin side down. Season skinless side of salmon liberally with salt and pepper, sprinkle with lemon zest, and then rub with olive oil. Broil until salmon is no longer translucent and is firm when presssed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use a fork to flake into bite-sized pieces. Skin should stick to foil and can be discarded.

Meanwhile, bring a pot of water to boil and cook pasta till al dente; drain. Pour evaporated milk into empty pot and simmer over medium heat until reduced to 1/4 c. Add cooked pasta to pot and stir to combine. Add salmon to pot and stir over medium heat until hot. Remove from heat and stir in pesto. Top with grated parmesan.