Tagliatelle with pea pesto

Recipes / Fish

Not keen on basil Try this recipe for pea pesto instead.

Recipe «Tagliatelle with pea pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 zucchinis, thinly sliced lengthwise, 2 tbsp olive oil, to brush, 1/4 tsp dried chilli flakes, 2 lemons, cut into wedges, 400g tagliatelle , 250g hot-smoked salmon fillets, skin removed, flesh flaked, 180g frozen peas, thawed, 50g baby rocket leaves , 2 cloves garlic, crushed, 1/4 cup pine nuts, roasted, 1/4 cup mint leaves, plus extra, to serve, 1/4 cup flat-leaf parsley, plus extra, to serve, 80ml olive oil.

Ingredients:

  • 2 zucchinis, thinly sliced lengthwise 
  • 2 tbsp olive oil, to brush 
  • 1/4 tsp dried chilli flakes 
  • 2 lemons, cut into wedges 
  • 400g tagliatelle 
  • 250g hot-smoked salmon fillets, skin removed, flesh flaked 
  • 180g frozen peas, thawed 
  • 50g baby rocket leaves 
  • 2 cloves garlic, crushed 
  • 1/4 cup pine nuts, roasted 
  • 1/4 cup mint leaves, plus extra, to serve 
  • 1/4 cup flat-leaf parsley, plus extra, to serve 
  • 80ml olive oil 

Instructions

  1. To make pesto, place 120g (1 cup) peas with remaining pesto ingredients in a food processor and pulse until combined. Season with salt and freshly ground black pepper, then set aside.
  2. Cook pasta in boiling salted water for 6 minutes or until al dente. Drain, reserving 1 cup cooking water.
  3. Meanwhile, heat a chargrill pan over high heat. Brush zucchini with 1 tablespoon oil, scatter with chilli flakes and season. Working in 2 batches, chargrill zucchini for 2 minutes each side or until tender and lightly charred. Brush lemon wedges with remaining 1 tablespoon oil and chargrill for 6 minutes, turning, or until slightly caramelised and charred.
  4. Place pasta, pesto, zucchini, salmon, remaining peas and reserved cooking water in a large bowl. Toss to combine.
  5. Divide pasta among bowls, scatter with reserved mint leaves and parsley, and serve with lemon wedges.