Our Favourite Recipes
Rachel Allen's Salmon & Chilli Pesto
Rachel Allen puts her signature spin on this seductive salmon pasta recipe. There's an intriguing contrast between the rich and creamy sauce – pepped-up with our Fiery Chilli Pesto – and the skinless salmon fillet and wholewheat penne. A real showstopper, it's perfect for entertaining.
Gluten Free
Pescatarian
Buon Appetito
Ingredients
- 400g wholewheat penne pasta
- 15g butter
- 1 tbsp. olive oil
- 150g salmon, filleted and skinned
- Salt & pepper to taste
- 200ml double cream
- ¼ jar Sacla’ Fiery Chilli Pesto
- 1 tsp. Dijon mustard
- 150g frozen peas
- 1 squeeze lemon juice
- 1 tbsp. parsley, chopped
- Chilli flakes, to taste
Method
- Bring a large pan of water to a rolling boil. Add the pasta, return to the boil and cook for 8-10 minutes or until cooked to your liking. Drain the pasta but reserve 150ml of the cooking water to add to the pasta sauce if it becomes too thick
- While the pasta is cooking, warm up a frying pan on a medium to high heat. Add the butter and the olive oil, and when the butter is foaming place the salmon in the pan. Season with salt and pepper and allow to cook for 3 minutes until it is golden underneath, then turn over, and cook until golden on the other side. Remove from pan
- In the same pan, add the cream, Pesto and Dijon mustard and season with a little salt and pepper. Warm through, flake in the salmon and add the frozen peas. Cook for a minute until the peas are defrosted and hot, taking care not to break up the salmon too much. Season with salt and pepper and a squeeze of lemon juice
- Combine the pasta and sauce over medium heat and stir gently, adding some pasta cooking water if it needs loosening. Serve, garnished with chopped parsley and chilli flakes
