Salmon and Horseradish Spinach Pesto Pasta

YIELD: 25 servings

6 lbs. pasta
24 cloves garlic
4 cups olive oil
6 lemons, thinly sliced
salt, as needed
¼ cup lemon zest
¾ cup lemon juice
¼ cup grated horseradish
3 cups pinenuts
6 lbs. baby spinach
12 cups grated Parmesan cheese
9 lbs. skinless salmon filets
pepper, as needed
¾ cup olive oil
¾ cup lemon juice

1.    Cook pasta for half the time indicated on package. Drain pasta and drizzle with olive oil to prevent sticking. Place pasta on flat sheet tray or hotel pan and cool in blast chiller. Alternately, chill in a walk-in cooler. Store in zipper bags or sealed plastic container; refrigerate and use within several hours.
2.    For pesto: In food processor, pulse pinenuts and garlic until chopped. Transfer to larger container and use an immersion blender to blend in 4 lbs. of spinach, 4 cups of oil and 6 cups Parmesan cheese until smooth. Season with salt and pepper. Cover and refrigerate until needed.
3.    For salmon: Season one side of each filet liberally with salt and pepper. Sprinkle with 1 tsp. lemon zest and rub with 1 Tbsp. oil. Line sheet pans with foil and layer them with sliced lemons. Place salmon on top. Broil until no longer translucent and firm when pressed, about 10 minutes. Remove and sprinkle salmon with 6 oz. lemon juice. When cool, flake salmon with fork, discarding skin. Refrigerate.
4.    For each serving, to order: Simmer ½ cup cream until reduced by half. Add about 1 cup pesto, 1 cup spinach, ½ tsp. horseradish and ¼ cup Parmesan. Cook until cheese melts and spinach wilts.