fbpx

Pesto Pasta with Hot Smoked Salmon

  • 20 minsCooks in 20 mins
  • Medium Medium
  • Serves 4Serves 4

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 Hot Smoked 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 Hot Smoked Tassie Salmon, Natural, skin removed
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)