Salmon pasta & minty pea pesto

Ingredients

• 220 g (7 oz) lentil pasta (or whole wheat pasta)
• 250 g (2 cups) frozen green peas, thawed
• 1 tbsp olive oil
• 300 g (10.6 oz) salmon fillet, skinless
  

For the pea pesto

• 50 g (1 cup) fresh mint leaves
  
• Zest of one lemon
  
• 2 tbsp lemon juice
  
• 1 garlic clove
  
• 35 g (⅓ cup) grated Parmesan cheese
  
• 2 to 4 tbsp pasta cooking water (if needed)
  
• Salt and pepper, to taste


For the garnish

• Drizzle of lemon juice
• Freshly ground black pepper, to taste
• A few fresh mint leaves

Preparation

Cook pasta in a large pot of boiling salted water according to package directions. Reserve about 125 ml (½ cup) of cooking water before draining.

Place frozen green peas in a colander and pour a little hot pasta water over them to soften (keep a little for the pesto). Rinse with cold water and drain.

In a skillet, over medium-high heat, heat olive oil. Cook salmon for about 3 minutes per side or until just cooked through. Remove from heat and crumble coarsely.

In a food processor, combine peas, mint, lemon zest and juice, garlic, Parmesan cheese, and a little pasta water. Mix until slightly coarse. Adjust seasoning.

Mix the hot pasta with the pesto, then gently stir in the crumbled salmon.

Divide among plates. Add a drizzle of lemon juice, pepper, and a few mint leaves.


NutriSimple Tips
Lentil pasta: more protein and fibre, very filling. Available everywhere.
Whole grain pasta: contains fibre.

 

 

Thanks to our photographer Erika Lajeunesse