Salmon & Pea Pasta Salad

2
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From one of our national supermarkets free monthly magazine, February 2018."

Original recipe yields 2 servings
OK
  • FOR WALNUT & MINT PESTO

Nutritional

  • Serving Size: 1 (351 g)
  • Calories 843.9
  • Total Fat - 59 g
  • Saturated Fat - 18 g
  • Cholesterol - 4 mg
  • Sodium - 92.2 mg
  • Total Carbohydrate - 71.2 g
  • Dietary Fiber - 12.8 g
  • Sugars - 3.8 g
  • Protein - 15.2 g
  • Calcium - 214.7 mg
  • Iron - 5.7 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 0.3 mg

Step 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow peas, peas and aspargus in the last 2 minutes of cooking.

Step 2

Refresh under cold water and drain well and return the pasta mixture to the pan.

Step 3

Meanwhile to make the walnut and mint pesto, place the rocket, mint, walnuts, garlic and parmesan in a food processor and process ntil finely chopped and with the motor running add the oil in a thin steady stream until well combined and season to taste.

Step 4

Add salmon and rocket to the pasta mixture with half the pesto and toss combine and serve with remaining pesto.

Tips & Variations


No special items needed.

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