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Pasta with poached salmon & watercress pesto
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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.
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.
Typical values per serving:
Per serving 2807kJ
This recipe was first published in June 2021.