This speedy salmon and pea pesto pasta is the perfect midweek meal and only takes 15 minutes to cook. It's fresh and light, and can easily be made vegetarian by omitting the salmon.
Making the pea pesto is really simple and combines pine nuts, basil stalks, lemon zest and juice, garlic, most of the basil leaves and some seasoning, whizzed in a food processor until smooth with a bit of texture to it.
The magic really happens once you add the starchy pasta water back into the pan with the pesto. It will emulsify and turn the pesto into a creamy and delicious sauce that coats each strand of pasta.
Serve with flaked salmon on top, and fresh basil leaves.
This pasta dish would pair really nicely with a chilled glass of Chardonnay if you're looking for a drinks pairing.
Yields: 4 servings
Prep Time: 25 mins
Process Time: 15 mins
Total Time: 40 mins
Calories per Serving: 657
rigatoni pasta
peas
pine nuts, toasted
small bunch basil, leaves picked, stalks reserved
finely grated zest and juice 1 lemon
2 garlic cloves, crushed
salmon fillets
Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving 100ml of cooking water.
Meanwhile, in a medium pan of gently simmering water, cook peas for 3min. Using a slotted spoon, lift a spoonful of peas into a bowl to reserve for garnish. Lift remaining peas into a food processor (reserve water pan). To the food processor, add the pine nuts, basil stalks, lemon zest and juice, garlic, most of the basil leaves and some seasoning. Whiz until combined but retaining texture. Set aside.
Next, add salmon to reserved pan and poach over low heat for 5min. Lift out with a slotted spoon and set aside for 2min until cool enough to handle. Peel off and discard skin (if present) and flake fish.
Return drained pasta to empty pasta pan and fold through pea pesto, flaked salmon, reserved peas and pasta water. Check seasoning. Divide among four warm bowls, scatter over remaining basil and serve.