Everyone loves a classic pesto pasta dish. This simple and delicious homemade pesto pasta recipe is absolutely bursting with fresh herby flavour and veggie goodness. Adding tasty toasted seeds to the dish increases your daily intake of protein, fibre & Vitamin E.
250g of your favourite type of pasta
2 x salmon fillets (260g)
150g of peas, about 1 cup full
100g of broad beans
a generous handful of spinach, cherry tomatoes and extra toasted savoury seeds to garnish
For the pesto:
15g basil leaves
zest of 1/4 lemon
juice of 1/3 a lemon
2 tbsp Mega Omega tamari seeds
150ml olive oil
pinch of salt and black pepper
Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray on grease proof paper. Drizzle over olive oil, lemon juice and black pepper. Bake for 20-25 minutes.
Cook the pasta according to the packet instructions in a large pan of slightly salted boiling water and drain after. Blend the pesto mixture together in a blender, whilst seasoning with salt and black pepper.
Boil the frozen peas and broad beans in a pan for 10 minutes before draining. Add the pesto mixture, veggies and pasta in a pan and give it a good stir.
Plate up the pasta and serve with hot roasted salmon, spinach and halved cherry tomatoes.