Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
Step 3
Bake in the preheated oven until fish flakes easily with a fork 15 to 20 minutes.
Step 4
Remove from oven and flake salmon into chunks; set salmon aside.
Step 5
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.
Step 6
Heat olive oil in a skillet over medium-low heat.
Step 7
Cook and stir spinach in oil until wilted 3 to 4 minutes. Remove spinach and set aside.
Step 8
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.
Step 9
Stir in drained artichoke hearts and cook until heated about 3 minutes.
Step 9
Pour in white wine and simmer until slightly reduced 5 to 10 minutes.