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Pronto Pesto & Salmon Pasta Verde

Pronto Pesto & Salmon Pasta Verde

with Peas, Spinach and Cheese
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Calories
: 
1112 kcal
Protein
: 
47.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Nuts
  • Cashew nuts
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

200 grams

Salmon Fillets

(Contains: Fish)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

120 grams

Peas

100 grams

Baby Spinach

60 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Chilli Flakes

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Energy (kJ)4654 kJ
Energy (kcal)1112 kcal
Fat68 g
of which saturates24.4 g
Carbohydrate78.8 g
of which sugars9.8 g
Dietary Fibre9.5 g
Protein47.2 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Kettle
•Large Saucepan
•Baking Tray
•Colander
•Baking Paper
•Pan

Instructions

PDF
Get Prepped
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). 

c) Pour the boiled water into a large saucepan on high heat with ½ tsp salt for the pasta.

Cook the Pasta
2

a) Add the penne to the pan of water and bring back to the boil. Cook until tender, 12 mins. 

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

c) Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

d) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Fry the Garlic
3

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the garlic and stir-fry until fragrant, 30 secs.

Make your Creamy Sauce
4

a) Stir the creme fraiche and veg stock paste into the garlic.

b) Add the water for the sauce (see pantry for amount) and stir to combine. 

c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.

Hey Pesto
5

a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Make kid friendly: If you’d prefer to serve the peas and spinach on the side, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the peas and spinach and stir-fry for 2-3 mins. Remove from the heat.

b) Once the penne is cooked, add to the creamy sauce and toss to coat well.

c) Stir through the pesto and hard Italian style cheese until melted, then remove from the heat.

Serve
6

a) When ready, share your creamy pesto pasta between your bowls. Serve the veg on the side if you've cooked it separately.

b) Top with the salmon fillets.

c) Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder).

​​Make kid friendly: If you’re cooking for kids that don't like spice, sprinkle the chilli flakes on at the end for those that want them.

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