Salmon and pesto pasta
Please log in to save or rate.
Time to make:
35 mins, prep 15 mins, cook 20 mins
$4.57 per serve
(at time of publication)
Full ingredients list:
- 2 red capsicums, halved, deseeded
- 1 punnet cherry tomatoes
- 1 red onion, cut in wedges
- 350g fettuccine
- 3 tablespoons pesto
- 300g salmon fillets, chopped into 2cm pieces
- ground black pepper, to taste
- handful fresh basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Line a baking tray with baking paper. Place capsicums, tomatoes and onion on tray and spray with oil. Cook for 10 minutes and remove tomatoes. Cook capsicum and onion for 5 more minutes, until skin of capsicum chars slightly.
Step 2 Meanwhile, cook fettuccine according to packet instructions. Drain and toss lightly with pesto.
Step 3 Pan-fry salmon until cooked. Add to pasta and toss gently.
Step 4 Slice capsicums into small pieces. Add to pasta, with onion and tomatoes. Toss lightly to mix.Season with pepper and garnish with fresh basil.
Add pumpkin roasted with French shallots, sage, brown sugar and olive oil, instead of capsicum and pesto.
About this recipe
First published: June 2010