Salmon & Pea Pasta Salad
Recipe: #30421
September 24, 2018
Categories: Salads, Asparagus Picnic, Potluck, Vegetarian, Vegetarian Dinner, more
"From one of our national supermarkets free monthly magazine, February 2018."
Original is 2 servings
Ingredients
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- 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 by Step Method
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
No special items needed.
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