This Pasta salad with salmon and peas is a lunch you'll be looking forward to. Made with pesto and asparagus, this dish is simple but delicious.
- Serves2
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 100g farfalle pasta
- 50g snow peas, halved diagonally
- ½ cup (60g) frozen peas
- 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
- ½ x 185g pkt Coles Hot Smoked Salmon Pepper Fillets, coarsely flaked
- 60g baby rocket leaves
Walnut & mint pesto
- 40g baby rocket leaves
- ½ cup mint leaves
- ¼ cup (25g) walnuts, toasted
- 1 small garlic clove, crushed
- 2 tbs finely grated parmesan
- ⅓ cup (80ml) olive oil
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, peas and asparagus in the last 2 mins of cooking. Refresh under cold water and drain well. Return the pasta mixture to the pan.Step 2
Meanwhile, to make the walnut & mint pesto, place the rocket, mint, walnuts, garlic and parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.Step 3
Add salmon and rocket to the pasta mixture with half the pesto. Toss to combine. Serve with remaining pesto.
Salmon and pea pasta salad
- Serves2
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 100g farfalle pasta
- 50g snow peas, halved diagonally
- ½ cup (60g) frozen peas
- 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
- ½ x 185g pkt Coles Hot Smoked Salmon Pepper Fillets, coarsely flaked
- 60g baby rocket leaves
Walnut & mint pesto
- 40g baby rocket leaves
- ½ cup mint leaves
- ¼ cup (25g) walnuts, toasted
- 1 small garlic clove, crushed
- 2 tbs finely grated parmesan
- ⅓ cup (80ml) olive oil
Description
This Pasta salad with salmon and peas is a lunch you'll be looking forward to. Made with pesto and asparagus, this dish is simple but delicious.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, peas and asparagus in the last 2 mins of cooking. Refresh under cold water and drain well. Return the pasta mixture to the pan.Step 2
Meanwhile, to make the walnut & mint pesto, place the rocket, mint, walnuts, garlic and parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.Step 3
Add salmon and rocket to the pasta mixture with half the pesto. Toss to combine. Serve with remaining pesto.