Gennaro Contaldo's Salmon Pesto Pasta

Step 1

Cook the pasta in a pan of lightly salted boiling water, as per the pack instructions. 1-2 minutes towards the end of cooking, add the peas. Drain the pasta and peas, reserving a little of the cooking water for later.

Step 2

Heat 1 tbsp. of olive oil in a large deep sided frying pan.

Step 3

Lightly season the salmon fillets with a little salt and pepper and add to the pan. Cook for 1-2 minutes each side until lightly golden. Then place the fillets on a plate to keep warm.

Step 4

Heat the remaining oil in the pan, add the onion and soften for a few minutes. Add the asparagus and cook for another 1-2 minutes until just tender.

Step 5

Add the cooked pasta, spinach, peas and a little of the reserved cooking water to the pan then stir to combine.

Step 6

Stir in the Pesto and herbs then season with a little salt and pepper.

Step 7

Gently break apart the salmon and fold these flakes into the rest of the ingredients in the pan.

Step 8

Serve with a drizzle of olive oil.