Recipe: PENNE WITH SALMON, PEAS AND SACLA’ CHILLI PESTO

This recipe for PENNE WITH SALMON, PEAS AND CHILLI PESTO was kindly donated by Sacla’ who have teamed up with chef and mum Rachel Allen to create some new Pesto recipes, especially for those important family moments around the table. Try Rachel’s  recipe for PENNE WITH SALMON, PEAS AND CHILLI PESTO which is included in the new Sacla’ cook book   ‘La famiglia – the family book of pesto’. Rachel said about this PENNE WITH SALMON recipe: ‘My family all love chilli and so this recipe, using Sacla’ Fiery Chilli Pesto, is a real crowd pleaser. I like to use wholewheat pasta for that extra bit of nourishment and some chilli flakes for an extra bit of heat.’ Try and make it following Rachel’s instructions and visit sacla.co.uk/kids for more family recipe inspiration. 

Serves 4

400g/14oz wholewheat penne pasta

15g/½oz butter

1 tbsp olive oil

150g/5oz salmon, filleted and skinned

Salt and pepper

200ml/7floz double cream

¼ jar Sacla’ Fiery Chilli Pesto

1 tsp Dijon mustard

150g/5oz frozen peas

A good squeeze of lemon juice

1 tbsp chopped parsley

Chilli flakes to taste

 

Watch the video recipe

Bring a large pan of water to a rolling boil. Add the pasta, return to the boil and cook for 8-10 minutes or until cooked to your liking. Drain the pasta but reserve 150ml/5floz of the cooking water to add to the pasta sauce if it becomes too thick.

While the pasta is cooking, warm up a frying pan on a medium to high heat. Add the butter and the olive oil, and when the butter is foaming place the salmon in the pan. Season with salt and pepper and allow to cook for 3 minutes until it is golden underneath, then turn over, and cook until golden on the other side. Remove from pan.

In the same pan, add the cream, Pesto and Dijon mustard and season with a little salt and pepper. Warm through, flake in the salmon and add the frozen peas. Cook for a minute until the peas are defrosted and hot. Taking care not to break up the salmon too much. Season with salt and pepper and a squeeze of lemon juice.

Combine the pasta and sauce over medium heat and stir gently, adding some pasta cooking water if it needs loosening. Serve, garnished with chopped parsley and chilli flakes.

Make it yours

Experiment with other Pesto flavours, Coriander is a real winner!

 

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About Monica Costa

Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums

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