Name: Smoked salmon and dill pesto pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 375g penne rigate; 2 garlic cloves, quartered; 62.50 ml parmesan, finely grated; 62.50 ml pine nuts, toasted; 250.00 ml fresh basil leaves; 40.00 ml fresh dill sprigs; 36.40 gm extra virgin olive oil; 125.00 ml light thickened cooking cream; 60g baby spinach; 100g smoked salmon, sliced; 42.00 gm lemon juice; Fresh basil leaves, to serve; Parmesan, shaved, to serve

Smoked salmon and dill pesto pasta

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Easy weeknight dinner: delicious salmon and pasta combo.

Ingredients:

375g penne rigate
2 garlic cloves, quartered
62.50 ml parmesan, finely grated
62.50 ml pine nuts, toasted
250.00 ml fresh basil leaves
40.00 ml fresh dill sprigs
36.40 gm extra virgin olive oil
125.00 ml light thickened cooking cream
60g baby spinach
100g smoked salmon, sliced
42.00 gm lemon juice
Fresh basil leaves, to serve
Parmesan, shaved, to serve

Instructions:

Boil pasta in a large pot of salted water according to package instructions until tender. Drain well.
Process garlic, parmesan, pine nuts, basil, and dill until finely chopped. With the processor running, gradually add oil in a steady stream until well combined.
Preheat a large saucepan over medium-high heat. Add cream and spinach, bring to a simmer, then remove from heat. Stir in pesto and pasta followed by salmon and lemon juice. Season with salt and pepper, toss to combine, and finish with a sprinkle of basil and parmesan. Serve hot.

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