Smoked salmon pasta with pea and broccoli pesto recipe
Zoe Bingley-Pullin’s quick and easy smoked salmon pasta with pea and roasted broccoli pesto recipe puts a gluten-free spin on a weeknight favourite.
Pasta is one of those meals that always delivers and Zoe Bingley-Pullin’s hot smoked salmon pasta with pea and roasted broccoli pesto is no exception.
Zoe’s version is made with buckwheat pasta for a healthy gluten-free alternative, and packed with health-giving ingredients including broccoli for vitamin C and iron, salmon for vitamin D and garlic for antioxidants.
When it’s this healthy, Zoe says, pasta is definitely a friend not foe.
Smoked salmon pasta with pea and roasted broccoli pesto
Ingredients
- 300g hot smoked salmon
- 1 head broccoli, cut into small florets
- 1-2 tbsp extra virgin olive oil
- 1 tsp cumin, ground
- 1 tsp sea salt
- 1 tsp ground pepper
- 200g buckwheat pasta
For the pesto
- 2 cups peas, fresh or frozen
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated parmesan cheese or nutritional yeast for dairy-free
- 3 tbsp fresh lemon juice
- 2 cloves garlic, crushed
- 2 tbsp raw cashews
- Sea salt and pepper, to taste
Method
Step 1.
Cook pasta according to packet directions, drain and set aside.
Step 2.
To make the pesto, combine all ingredients in a food processor and puree until smooth, adding extra liquid if needed.
Step 3.
Preheat the oven t0 180C.
In a baking dish, add broccoli, extra virgin olive oil, cumin, sea salt and pepper.
Roast for approx. 30 minutes or till golden brown.
Step 4.
In a large bowl combine, cooked pasta, broccoli, salmon and pesto, toss well, and season to taste.
Serve with an extra drizzle of extra virgin olive oil.
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