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Pesto Pasta with Hot Smoked Salmon
- Step 1
Make pesto; place the toasted pinenuts, basil leaves, garlic and parmesan in a food processor and process until smooth. Add oil in a slow, smooth stream while the processor is running. Adjust flavour by adding extra parmesan to taste. Transfer pesto to a small bowl and set aside.
- Step 2
Bring a large pot of water to the boil, add a good pinch of salt and then add the pasta. Cook for 8-12 mins until al dente or, as per packet instructions. When cooked, drain pasta and return to pot.
- Step 3
Add the pesto, cherry tomatoes, flake Tassal Hot Smoked Tassie Salmon broken into bite-size pieces to the pasta pot and gently mix through. Add extra pesto if desired.
⅓ cup pinenuts, toasted in a hot dry pan for 3-4 mins
1 bunch basil leaves
1 medium clove garlic, sliced
¾ cup grated parmesan cheese
125ml extra virgin olive oil
150g Tassal Hot Smoked Tassie Salmon, Natural, skin removed
200g mixed coloured cherry tomatoes, cut in half
Salt & black pepper
extra grated parmesan cheese
fresh basil leaves, to garnish (optional)