Anna Del Conte's Smoked Salmon Spaghetti

Name: Anna Del Conte's Smoked Salmon Spaghetti
Prep time: THMS
Cook time: THMS
Ingredients: 400g brown rice spaghetti, or approximately 80g seaweed 'spaghetti' or 'tagliatelle' (NB seaweed swells up to five times its size when cooked); 1.5 jars of Sacla' Vegan Basil Pesto; 300g smoked salmon cut into short strips; 4 tbsp extra virgin olive oil; Sea salt and freshly ground black pepper

Created by Italian foodie legend Anna Del Conte, this simple pasta recipe transforms smoked salmon, Vegan Basil Pesto and brown rice spaghetti into a vibrant taste of the Italian coast. For the full effect, try using seaweed pasta. We love the way it swells up as it cooks!

Cook Time

45 mins

Serves

Ingredients

400g brown rice spaghetti, or approximately 80g seaweed 'spaghetti' or 'tagliatelle' (NB seaweed swells up to five times its size when cooked)
1.5 jars of Sacla' Vegan Basil Pesto
300g smoked salmon cut into short strips
4 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

How to make the recipe

Step 1

Cook the pasta in plenty of well-salted boiling water, according to pack instructions. If you are using a seaweed alternative, you will need to boil it for 10-15 minutes. It will never get as soft as pasta, but should be just pleasantly chewy.

Step 2

While the pasta is cooking, put the Pesto in a large, heatproof serving bowl and place the bowl in a warm oven at 100¬∞C.

Step 3

When the pasta is cooked, drain, reserving a cupful of the cooking water and turn it into the warm bowl. Add the olive oil, half of the salmon and enough of the pasta water to loosen the sauce.

Step 4

Season with a good grinding of pepper, taste and add salt if necessary. Mix very well using two forks to lift the strands up in the air, scatter the remaining salmon over the top and serve.