Salmon pasta with pesto crumbs

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Salmon pasta with pesto crumbs
  • 300 gram dried fettuccine
  • 1 cup frozen peas
  • 1 1/2 tablespoon vegetable or olive oil
  • 1 cup soft fresh breadcrumbs
  • 1 tablespoon bought basil pesto
  • 300 gram brussels sprouts, thinly sliced
  • 415 gram can pink salmon, drained, bones and skin discarded, coarsely flaked
  • 1 teaspoon lemon zest
  • 2 tablespoon lemon juice


Salmon pasta with pesto crumbs
  • 1
    Cook pasta in a large saucepan of boiling salted water, 10 minutes, or until tender. Add peas in last 2 minutes of cooking. Drain.
  • 2
    Meanwhile, heat half the oil in a large frying pan over moderately high heat. Add breadcrumbs and pesto, cook and stir, 5 minutes or until golden brown and crisp. Transfer to a heatproof bowl.
  • 3
    Heat remaining oil in a large frying pan over high heat. Add brussels sprouts, cook and stir, 5 minutes, or until tender.
  • 4
    Add pasta, peas, salmon, zest and juice. Toss to combine and season, to taste. Serve pasta in bowls, sprinkled with pesto crumbs.