Pasta with salmon and minty pea pesto

On the table in just 25 minutes, this pasta is a scrumptious idea for a quick dinner or lunch. Packed with delicious flakes of salmon and a zingy homemade pea pesto, it’s a simple meal that will blow your mind!

  • 25 mins cooking
  • Serves 4
  • Print


  • 220 g wholemeal penne pasta
  • 2 cups frozen peas, thawed
  • 300 g skinless boneless salmon fillets
  • 1 cup mint leaves
  • 1 tsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1/3 cup finely grated parmesan
  • 1 tbsp olive oil
  • 1 small lemon, cut into wedges
  • small mint leaves to garnish


  • 1
    Cook pasta in a large saucepan of boiling water to packet directions until just tender. Remove pasta with slotted spoon. Reserve 1/3 cup cooking water. Place peas into colander in sink. Tip remaining cooking water over peas to blanch. Rinse under cold water.
  • 2
    Heat a heavy-based, nonstick frying pan over medium-high heat. Cook salmon for 3 minutes each side or until just cooked through. Transfer to a plate and flake with a fork.
  • 3
    To make pesto, process drained peas, mint, rind, juice, garlic, parmesan, oil and reserved cooking water in a food processor, pulsing until well combined but still chunky.
  • 4
    Toss pesto through hot pasta. Fold through salmon flakes. Divide pasta and salmon mixture among four bowls or plates. Season with pepper. Serve with lemon wedges and mint.