Prep 10 mins
Cook 15 mins
Another recipe from a cookbook by Joanna Farrow, I borrowed this book from the library and their are some great easy family meals in it, so Id like to share them with you.
- 500 g packet pasta, shapes (I used penne)
- 29.58 ml olive oil
- 1 onion, thinly sliced
- 400 g can red salmon or 400 g can pink salmon
- 150 g frozen peas
- 29.58 ml pesto sauce
- 14.79 ml lemon juice
- 25 g parmesan cheese, grated
- salt and pepper
- parmesan cheese, shavings to garnish
- Cook pasta until almost tender, about 10 minutes (Do not drain).
- Meanwhile, heat the oil in a frying pan, add the onion and fry for about 5 minutes until softened.
- Drain the salmon discarding any skin and bones, flake salmon roughly with a fork.
- Add the peas to the pasta and cook for a further 3 minutes.
- Drain the pasta and peas, retaining 2 tablespoonfuls of the cooking water, return pasta and retained water to the pan.
- Stir in pesto, lemon juice, Parmesan, onion and flaked salmon.
- Season lightly with salt and pepper and toss gently.
- Serve immediately, garnished with the Parmesan shavings.
Definately needs more "sauce," but otherwise a great recipe. I loved the dash of lemon juice! I used a shallot in place of the onion, added some extra minced garlic, and low carbed it with Tofu Shirataki Noodles. I also skipped the oil and tenderized the shallots in a bit of cooking spray and water.
I fattened this otherwise healthy dish up a bit. I added 8 oz. 1/3 fat cream cheese and 2 C of skim milk. I also added about 1/4 C pesto because I needed to use it up. I left EVERYTHING else the same. It was delicious! I mean - WOW! Thanks for this recipe! We love salmon and I need different ways to make it.
I don't normally like the idea of canned salmon in pasta, but this was delicious and quite refined. I used bavette and baby peas, and after reading Andrea in NH's comment that the dish was a little dry I doubled the pesto, used considerably more parmesan and quite a bit more pasta water. Will make again!