Pesto and peppered salmon spaghetti
Can’t decide what to cook tonight? With 5 ingredients, you can make this pesto and peppered salmon spaghetti in just 20 minutes.
- 375g spaghetti
- 300ml Coles Thickened Cream
- 190g jar Coles Tomato Pesto
- 120g pkt Coles Australian Baby Spinach
- 2 x 150g pkts Coles Hot Smoked Salmon Pepper, skin removed, flaked
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) cooking liquid.
Combine the cream and pesto in the pan over medium-high heat and bring to the boil. Reduce heat to medium and add the spinach and reserved cooking liquid. Cook for 1 min or until the spinach just wilts.
Add the pasta and salmon to the cream mixture in the pan. Season and toss to combine. Divide the pasta mixture among serving bowls.