Salmon pesto pasta recipe

Ingredients

• 160 g wholemeal pasta
• Oil spray
• 170 g salmon fillet, skin removed and deboned
• ¼ small onion, diced
• 1 medium courgette, chopped
• 6 asparagus spears, trimmed and sliced
• 8 cherry tomatoes, halved
• 1 large handful rocket leaves
• Sea salt and ground black pepper, to taste

• 2 large handfuls fresh basil leaves
• 1 garlic clove, crushed
• 20 g pine nuts
• ½ teaspoon finely grated lemon zest
• 2½ tablespoons lemon juice
• 1 tablespoon olive oil
• Sea salt and ground black pepper, to taste

1. To make the pesto, place the basil leaves, garlic, pine nuts, lemon zest and juice together in a food processor until finely chopped. Add the oil and 4 tablespoons of water and process until smooth. If the mixture is too thick, add 4 teaspoons of water at a time until the desired consistency is reached. Season with salt and pepper, if desired.
2. Fill a large saucepan with water, add a pinch of salt and bring to the boil. Add the pasta and cook until al dente. Drain and set aside.
3. Meanwhile, heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the salmon and cook for 5–6 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes. Coarsely flake the salmon using two forks.
4. Wipe the frying pan clean, heat over medium heat and spray lightly with oil spray. Add the onion and cook for 3 minutes or until soft but not coloured, stirring occasionally.
5. Add the courgette, asparagus and tomato and cook for 5 minutes or until the vegetables start to soften.
6. Add the rocket and cook for 1 minute or until it starts to wilt. Remove from the heat and stir through the pesto. Add the pasta and toss gently to combine. Season with salt and pepper, if desired.
7. To serve, place the pesto pasta and salmon in two serving bowls.