Name: Salmon pasta with pesto crumbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food