With hot-smoked salmon this farfalle pasta is packed with savoury goodness!
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Cook the pasta in a saucepan of boiling water following packet directions or until al dente, adding the beans and peas for the last 2 mins of cooking. Drain, reserving 1/2 cup (125ml) cooking liquid. Return pasta to the pan.
Meanwhile, place the mint, garlic, pistachios, pecorino and half the rocket in a food processor and process until finely chopped. With the motor running, gradually add oil in a thin, steady stream until combined. Season.
Add the pesto to the pasta mixture with the salmon, lemon rind, lemon juice and remaining rocket. Season and toss to combine.
Divide the pasta mixture among serving bowls. Sprinkle with the extra pecorino to serve.
COOK. STORE. SAVE.
Smart swap: If you don’t have any pecorino handy, use grated parmesan to add the same savoury hit to this dish.