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Herb pesto & pea pasta with salmon
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200g Seeds of Change Spinach Trottole
50g frozen petits pois
25g pack basil
1/2 x 25g pack flat leaf parsley
¹/³ x 20g pack tarragon, leaves only
¹/³ x 25g pack chives, roughly chopped
20g Parmigiano Reggiano, freshly grated
1 clove garlic
1 tbsp olive oil
170g pack Scottish poached salmon fillets with lemon and herbs
90g pack wild rocket
Lemon wedges, to serve
1. Bring a large saucepan of water to the boil and cook the pasta according to pack instructions, adding the petits pois for the last 2-3 minutes until cooked through.
2. Meanwhile, in a food processor, pulse the basil, parsley, tarragon, chives, cheese, garlic and olive oil until well blended. Season. Remove and discard the skin from the salmon.
3. Drain the pasta and peas, reserving about 4 tbsp of the pasta water. Toss the pasta and peas with the pesto and 1/2 the rocket, adding the reserved water to loosen if needed, until wilted. Serve with the flaked salmon on top and extra rocket on the side and lemon wedges.
Cook’s tip Try swapping the herbs used in this recipe for those you have to hand, or that you prefer. Other soft herbs such as dill, coriander, mint or Thai basil work well too. Just add them gradually when blending, to taste. Cooked prawns or other smoked fish, such as trout, would also work.
Typical values per serving:
High in omega 3/1 of your 5 a day