PEA PESTO TAGLIATELLE WITH PAN-FRIED SALMON

Forget the basil and pine nuts, this pea and parmesan pesto with fresh mint is the perfect partner for fish – or just on its own with pasta.

Preparation time 30 mins plus 30 mins chilling Cooking time 10 mins Serves 4 400g plain flour, plus extra to dust Pinch fine salt

4 free-range eggs

1 Tbsp extra virgin olive oil 4 skinless boneless salmon fillets 1 cup sugar snap peas,

trimmed, steamed

1 cup watercress sprigs 1/4 cup smoked almonds, roughly chopped

Lemon wedges, to serve PEA PESTO

40g parmesan, roughly chopped 1 clove garlic, roughly chopped 1 cup frozen peas, blanched and refreshed in iced water, drained well 1/2 cup mint leaves, plus extra to serve

100ml extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season STEP 1 Make pasta following steps 1-8 of Homemade egg pasta on page 88, rolling out pasta until 2-3mm thick and cutting into 7-10mm wide strips using a pasta machine or by folding the pasta sheets up a couple of times and cutting the pasta into strips using a large sharp knife, then unravel. Set aside sprinkled with a dusting of flour so pasta doesn’t stick together.

STEP 2 Meanwhile, to make pea pesto, put parmesan and garlic in the bowl of a food processor. Process until roughly chopped. Add peas and pulse several times. Add mint and olive oil and process again until finely chopped. Season and set aside.

STEP 3 Heat a frying pan over medhigh heat and add oil. Cook salmon for 4 minutes, turn and cook for a further 3 minutes or until cooked through. Set aside and keep warm.

STEP 4 Meanwhile, cook pasta in a large saucepan of boiling, salted water for 90 seconds or until al dente. Reserve 125ml of pasta water then drain pasta, return to pan off the heat. Add pesto and a little pasta water, toss to coat, adding more water depending on how thick you like pesto sauce.

STEP 5 Top with salmon chunks, sugar snap peas, watercress and almonds. Gently toss together. Serve with lemon wedges on the side.