Entertaining

Pasta salad with pea pesto and hot-smoked salmon

Name: Pasta salad with pea pesto and hot-smoked salmon recipe
Yield: 4
Ingredients: 500g dried farfalle pasta; 1 1/2 tbs finely chopped preserved lemon; 300g hot-smoked salmon, flaked, skin discarded; 2 cups (240g) frozen peas, defrosted; 1 cup loosely packed basil leaves, plus extra to serve; 1 garlic clove, crushed; 1/2 cup (80g) roasted whole blanched almonds, roughly chopped; 1/4 cup (20g) parmesan; 3/4 cup (180ml) extra virgin olive oil, plus extra to drizzle; Juice of 1/2 lemon

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by Phoebe Wood

Oct 05, 2020

"Meet the new pasta salad, with instant flavour brought to you by hot-smoked salmon, and a bright change thanks to pea pesto," says Phoebe Wood.

500g dried farfalle pasta
1 1/2 tbs finely chopped preserved lemon
300g hot-smoked salmon, flaked, skin discarded

Pea pesto (makes approx. 595g)

2 cups (240g) frozen peas, defrosted
1 cup loosely packed basil leaves, plus extra to serve
1 garlic clove, crushed
1/2 cup (80g) roasted whole blanched almonds, roughly chopped
1/4 cup (20g) parmesan
3/4 cup (180ml) extra virgin olive oil, plus extra to drizzle
Juice of 1/2 lemon

Method

1.

Cook pasta in a large saucepan of boiling salted water for 7-8 minutes or according to packet instructions. Drain and reserve 1/2 cup (125ml) pasta water. Set aside in a large bowl.
2.

Meanwhile for the pea pesto, place all the ingredients in a food processor. Season to taste and pulse until finely chopped.
3.

Add the pesto to the pasta followed by the preserved lemon, smoked salmon and reserved pasta water. Season to taste and toss well to combine. Transfer to a large serving platter, scatter with extra basil and drizzle over extra olive oil to serve.