Salmon Pasta with Spinach and Artichokes

¾ pound salmon fillet

2 tablespoons prepared pesto

2 cups dried whole wheat rigatoni pasta

1 tablespoon olive oil

1 (14 ounce) bag fresh baby spinach

3 cloves garlic, chopped

3 small shallots, chopped

¼ teaspoon crushed red pepper flakes, or to taste

ground black pepper to taste

1 (14 ounce) can artichoke hearts, drained

½ cup white wine

2 tablespoons prepared pesto

½ cup shredded Parmesan cheese

Preheat the oven to 325 degrees F (165 degrees C).

Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Remove from oven and flake salmon into chunks; set salmon aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.

Heat olive oil in a skillet over medium-low heat.

Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.

Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.

Stir in drained artichoke hearts and cook until heated, about 3 minutes.

Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.

Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.