PASTA SALAD WITH PEA PESTO & HOT-SMOKED SALMON

SERVES 4 INGREDIENTS

• 500g dried farfalle pasta

• 1 ½ tbsp finely chopped preserved lemon

• 300g hot-smoked salmon, flaked, skin discarded

PEA PESTO (makes about 595g)

• 2 cups (240g) frozen peas, defrosted

• 1 cup loosely packed basil leaves, plus extra to serve

• 1 garlic clove, crushed

• ½ cup (80g) roasted whole blanched almonds, roughly chopped

• ¼ cup (20g) parmesan

• ¾ cup (180ml) extra virgin olive oil, plus extra to drizzle

• Juice of ½ lemon

METHOD

1 Cook pasta in a large saucepan of boiling salted water for 7-8 minutes or according to packet instructions. Drain and reserve ½ cup (125ml) pasta water. Set aside in a large bowl.

2 Meanwhile for the pea pesto, place all the ingredients in a food processor. Season to taste and pulse until finely chopped.

3 Add the pesto to the pasta followed by the preserved lemon, smoked salmon and reserved pasta water. Season to taste and toss well to combine. Transfer to a large serving platter, scatter with extra basil and drizzle over extra olive oil to serve.

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