Ingredients

The following ingredients have 4 Servings
  • 2 x 120g salmon fillets
  • 10 whole black peppercorns
  • Pinch of sea salt flakes
  • Finely grated zest of 1 lemon, plus juice of 2 lemons
  • 300g spirali or other short pasta
  • 2/3 cup (80g) frozen peas, thawed
  • 65g watercress leaves, plus extra leaves to serve
  • 1/4 cup (25g) walnuts
  • 20g pecorino or parmesan, grated, plus extra grated to serve
  • 100ml extra virgin olive oil

Instruction

  • Place salmon fillets in a saucepan and add enough water to cover salmon by 1cm. Add peppercorns, salt flakes and half the lemon juice and place over medium heat.
  • Bring to a simmer, then remove from heat. Turn the salmon fillets and leave to poach in the water for 8 minutes or until just cooked through.
  • Drain, discarding liquid. Set salmon aside. Bring a large pan of salted water to the boil over high heat. Cook the pasta according to the packet instructions, then drain and set aside.
  • Whiz peas, watercress, walnuts, pecorino and half the lemon zest in a food processor until combined. Add oil and half the remaining lemon juice. Whiz to a paste.
  • Season, adding a little more lemon juice to loosen, if needed. Transfer pesto to a large bowl. Add the pasta and toss to combine.