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Hot-smoked salmon and broad bean farfalle with mint pesto

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  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

With hot-smoked salmon this farfalle pasta is packed with savoury goodness!

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Hot smoked salmon and broad bean farfalle with mint pesto

Ingredients

  • 375g farfalle
  • 1 1/2 cups (375g) frozen broad beans, thawed, peeled
  • 1 cup (120g) frozen peas
  • 1 cup mint leaves
  • 1 garlic clove, chopped
  • 1/4 cup (45g) pistachios
  • 1/3 cup (25g) finely grated pecorino
  • 120g Coles Australian Baby Rocket
  • 1/2 cup (125ml) olive oil
  • 300g Coles Hot Smoked Salmon Cracked Pepper, skin removed, flaked
  • 1 lemon, rind finely grated, juiced
  • Finely grated pecorino, extra, to serve

Nutritional information

Per Serve: Energy 3142kJ/752 Cals (36%), Protein 46g (92%), Fat 51g (73%), Sat Fat 8g (33%), Sodium 851mg (43%), Carbs 72g (23%), Sugar 3g (3%), Dietary Fibre 15g (50%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Add the pesto to the pasta mixture with the salmon, lemon rind, lemon juice and remaining rocket. Season and toss to combine.

  4. Step 4

    Divide the pasta mixture among serving bowls. Sprinkle with the extra pecorino to serve.

Recipe tip

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.

Hot-smoked salmon and broad bean farfalle with mint pesto

Hot-smoked salmon and broad bean farfalle with mint pesto
  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Ingredients
  • 375g farfalle
  • 1 1/2 cups (375g) frozen broad beans, thawed, peeled
  • 1 cup (120g) frozen peas
  • 1 cup mint leaves
  • 1 garlic clove, chopped
  • 1/4 cup (45g) pistachios
  • 1/3 cup (25g) finely grated pecorino
  • 120g Coles Australian Baby Rocket
  • 1/2 cup (125ml) olive oil
  • 300g Coles Hot Smoked Salmon Cracked Pepper, skin removed, flaked
  • 1 lemon, rind finely grated, juiced
  • Finely grated pecorino, extra, to serve
    Description

    With hot-smoked salmon this farfalle pasta is packed with savoury goodness!

    Method

    1. Step 1

      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.

    2. Step 2

      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.

    3. Step 3

      Add the pesto to the pasta mixture with the salmon, lemon rind, lemon juice and remaining rocket. Season and toss to combine.

    4. Step 4

      Divide the pasta mixture among serving bowls. Sprinkle with the extra pecorino to serve.