Tagliatelle with salmon and pesto
This delicious light summer recipe with wild garlic and watercress pesto is packed with nutrients offering maximum energy for minimum effort
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
510g Tagliatelle or Spaghetti
400g fresh organic salmon, skinned and cut into 1inch cubes
saltĀ
freshly ground pepper
2Ā tbspĀ pine nuts, toasted in a dry frying pan with no oil
50g baby spinach
For the pesto:
25g wild garlic, stalks removed
50g baby spinach
25g watercress, leafs only
1 garlic clove, finely crushed
25g walnuts
75-90ml cold pressed
extra virgin olive oil
25g Parmesan cheese, grated on a medium-sized grater, hold back 2Ā tbsp for sprinkling
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