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    Pasta with poached salmon & watercress pesto

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    Pasta with poached salmon & watercress pesto

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4


    350g casarecce pasta (or any similarly shaped variety)
    100g bag watercress
    50g pistachios, roughly chopped
    1 small clove garlic, roughly chopped
    5 tbsp extra virgin olive oil
    30g Parmigiano Reggiano, finely grated
    1⁄2 lemon, zest and juice
    170g pack Waitrose & Partners Scottish Poached Salmon Fillets, skinned and flaked


    1.Cook the pasta in a pan of salted, boiling water according to pack instructions. Scoop out a mugful of the cooking water before draining the pasta.

    2. Meanwhile, set aside a handful of the watercress; roughly chop the rest and put in a small food processor with the pistachios, garlic, oil, cheese, lemon zest and juice. Season and pulse to a rough paste, scraping down the edges now and again if needed (you may want to add a little water to loosen).

    3.Tip the hot, drained pasta back into the pan, then add the pesto and a good glug of the reserved cooking water (5-10 tbsp). Stir together over a low heat until the pasta is glossy and nicely coated. Divide between plates and top with the flaked salmon and reserved watercress.

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    Cook’s tip

    The watercress pesto also tastes wonderful with grilled steaks or tuna steaks, or in a potato salad.

    And to drink...

    Springfield Estate Special Cuvée Sauvignon Blanc, South Africa (75cl) comes from low-yielding vines, which give it concentrated fruit flavours of gooseberry, lime and citrus, and a delightful elegance.


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