Creamy Salmon Pesto Pasta
with Leek, Peas and Chives
Hey presto! This speedy Creamy Salmon Pesto Pasta is ready in under 25 minutes. Chives and green veg make for an elevated pescatarian version of classic pesto pasta.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Salmon Fillets
(Contains: Fish)
1 unit(s)
Leek
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
c) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Peel and grate the garlic (or use a garlic press).
b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) Finely chop the chives (use scissors if easier)
d) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.
b) Cook until tender, 12 mins.
c) While the pasta and salmon cook, heat a drizzle of oil in a large frying pan on medium-high heat.
a) Once the oil is hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Next, add the garlic and stir-fry, 1 min more.
b) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.
c) Once reduced, stir in the creme fraiche, bring back to the boil, then reduce to medium-high. Taste and add salt and pepper if needed.
a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.
b) Stir through the cheese, then taste and season with salt and pepper if needed.
c) Add a splash of water if you feel it needs it.
a) When everything's piping hot, spoon the creamy veg pasta into your bowls.
b) Top with the salmon and drizzle over the pesto.
c) Sprinkle over the chives to finish.
Enjoy!
