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Italian Recipes

Salmon, Smoked Haddock and Cod Pesto Penne

Salmon, Smoked Haddock and Cod Pesto Penne

Salmon, Smoked Haddock and Cod Pesto Penne

with Spinach and Italian Style Cheese

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Enjoy an elevated pescatarian version of classic pesto pasta with our Salmon, Smoked Haddock and Cod Pesto Penne. An easy creamy sauce ties it all together for a dish that's lightly indulgent.

Tags:

Pescatarian

•New

Allergens:

Fish

•Cereals containing gluten

•Milk

•Egg

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.

Total35 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 pack(s)

Fish Pie Mix

(Contains: Fish)

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3717 kJ

Energy (kcal)888 kcal

Fat47.8 g

of which saturates26 g

Carbohydrate72.3 g

of which sugars6 g

Dietary Fibre4 g

Protein42.3 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Colander

Instructions

Get Started

1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne.

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

Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Cook the Pasta

2

When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

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

Get Frying

3

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 30 secs.

Simmer the Fish

4

Add the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil.

Gently stir through the fish pie mix. Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Pesto Time

5

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir the cooked pasta, Italian style cheese, pesto and butter (see pantry for amount) into the sauce until combined and melted.

Taste and season with salt and pepper. Add a splash of water if it's a little too thick.

Serve Up

6

Share your creamy fish pesto pasta between your bowls.

Enjoy!

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