AMY'S SALMON PESTO PASTA
PREPARATION: 10min ~ COOK: 5min ~ READY IN: 15min
250 g Barilla Fettuccine
1 bunch parsley, stalks included
100 g Ashgrove Parmesan Cheese
150 g walnuts
3 cloves garlic, sliced
100 mL Hillfarm Lemon Infused Canola Oil
3 slices pancetta
6 dried figs, roughly chopped
1⁄2 bunch fresh thyme, roughly chopped
Juice of 1⁄2 lemon
1 tbsp Ashgrove Creme Fraiche
1 fillet Huon Hot Smoked Salmon
- Bring a large pot of salted water to the boil and add the pasta, cook for 5 minutes or until al dente.
- Meanwhile, in a small hand-processor add the parsley, parmesan, walnuts, garlic and oil. Blitz until it forms a rough paste. Set aside.
- Roughly chop the pancetta and add to a hot pan with a dash of oil. Then add the figs, thyme and the lemon juice. Once the pasta is cooked al dente, add to the pan with the pancetta and figs and stir through the pesto mixture, creme fraiche and salmon.
- Serve with an extra dollop of creme fraiche.