Made with a homemade mint and almond pesto, this Salmon farfalle recipe is a great weeknight option. Switch up your usual pasta recipe and give this dish a go.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1 cup mint leaves
1 cup coarsely chopped rocket
⅓ cup (45g) slivered almonds, toasted
¼ cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1 tbs lemon juice
⅓ cup (80ml) olive oil
2 x 200g salmon fillets
375g farfalle
80g rocket leaves, extra
Lemon zest, to serve
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Method
Step 1
Place the mint, rocket, almonds, parmesan, garlic and lemon juice in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined.
Step 2
Heat a large non-stick frying pan over medium-high heat. Cook the salmon for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, cook the farfalle in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ¼ cup of the cooking liquid. Return pasta to the pan with the pesto, reserved cooking liquid and rocket leaves. Gently toss to combine.
Step 4
Coarsely flake the salmon and add to the pasta. Gently toss to combine. Serve sprinkled with lemon zest.
Salmon farfalle with mint and almond pesto
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1 cup mint leaves
1 cup coarsely chopped rocket
⅓ cup (45g) slivered almonds, toasted
¼ cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1 tbs lemon juice
⅓ cup (80ml) olive oil
2 x 200g salmon fillets
375g farfalle
80g rocket leaves, extra
Lemon zest, to serve
Description
Made with a homemade mint and almond pesto, this Salmon farfalle recipe is a great weeknight option. Switch up your usual pasta recipe and give this dish a go.
Method
Step 1
Place the mint, rocket, almonds, parmesan, garlic and lemon juice in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined.
Step 2
Heat a large non-stick frying pan over medium-high heat. Cook the salmon for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, cook the farfalle in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ¼ cup of the cooking liquid. Return pasta to the pan with the pesto, reserved cooking liquid and rocket leaves. Gently toss to combine.
Step 4
Coarsely flake the salmon and add to the pasta. Gently toss to combine. Serve sprinkled with lemon zest.
