Pesto Salmon Primavera

Name: Pesto Salmon Primavera
Prep time: THMS
Cook time: THMS
Ingredients: 250g penne pasta; 2 tbsp. olive oil plus a drizzle for serving; 200g skinless salmon fillets; ½ onion, sliced; 200g asparagus, cut into bite-sized pieces; 150g frozen peas; 100g baby spinach leaves; 1 jar Sacla’ Classic Basil Pesto; Large handful fresh spring herbs, including mint, basil and parsley, roughly chopped; Salt & black pepper; Parmesan shavings (optional)

Cook Time

25 mins

Serves

Ingredients

250g penne pasta
2 tbsp. olive oil plus a drizzle for serving
200g skinless salmon fillets
½ onion, sliced
200g asparagus, cut into bite-sized pieces
150g frozen peas
100g baby spinach leaves
1 jar Sacla’ Classic Basil Pesto
Large handful fresh spring herbs, including mint, basil and parsley, roughly chopped
Salt & black pepper
Parmesan shavings (optional)

How to make the recipe

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, sprinkled with Parmesan shavings and a drizzle of olive oil