Salmon Pesto Pasta with Peas

Ingredients

• 450 gsalmon fillets
• 280 gdry whole wheat pasta
• 150 gfrozen green peas
• 60 gbaby spinach
• 4 tbspbasil pesto
• 3 tsplemon juice
• 3¼ tbspparmesan, grated
• ½ tspblack pepper

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small tray with parchment.

2. Roast the salmon for about 10 minutes, until it flakes easily and reaches 63°C (145°F). Flake into large pieces, discarding the skin.

   10 min timer

3. Meanwhile, bring a large pot of salted water to a boil over high heat and cook the pasta for the time on the package, about 11 minutes, adding the peas for the last 2 minutes. Save a mug of pasta water and drain.

   11 min timer

4. Return the pasta and peas to the pot off the heat and toss with the pesto, spinach, lemon juice and a splash of pasta water until the spinach wilts.

5. Gently fold in the salmon, season with pepper and top with parmesan.

Storing and reheating

Keeps 2 days.