Pesto Pasta with Cooked Tassie Salmon

METHOD

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 Cooked Tassie Salmon broken into bite-size pieces to the pasta pot and gently mix through. Add extra pesto if desired.

Ingredients:

Pesto:
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 Cooked Tassie Salmon, natural flavour, skin removed (previously known as Hot Smoked Salmon)
400g spaghetti
200g mixed coloured cherry tomatoes, cut in half
Salt & black pepper

To serve:
extra grated parmesan cheese
fresh basil leaves, to garnish (optional)