Created by ImPat on September 24, 2018
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.