Salmon Farfalle with mint & Almond Pesto

Source: Coles Magazine June 2015

Serves: 4 Prep 15 Cooking 15

1 cup mint leaves
1 cup rocket, coarsely chopped
1/3 cup (45g) slivered almonds, toasted
1/4 cup (20g) parmesan, finely grated
2 cloves garlic, finely chopped
1 tbsp lemon juice
1/3 cup (80ml) olive oil
2 x 200 g salmon fillets
375 g farfalle
80 g rocket leaves, extra
Lemon zest, to serve

  1. Place the mint, rocket, almonds, parmesan, garlic and lemon juice in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined.
  2. Heat a large non-stick frying pan over medium-high heat. Cook the salmon for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, cook the farfalle in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup of the cooking liquid. Return pasta to the pan with the pesto, reserved cooking liquid and rocket leaves. Gently toss to combine.
  4. Coarsely flake the salmon and add to the pasta. Gently toss to combine. Serve sprinkled with lemon zest.
Per Serve: 41g protein * 36g of Fat * 71g of cabs * 7g dietary fibre * 790 Calories

Vic Lic

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