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

Tagliatelle with salmon and pesto

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

  • salt 

  • freshly ground pepper

  • 2 tbsp 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 2 tbsp for sprinkling

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