Trapanese pesto pasta with salmon

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy
Food producer, delicious.

Basil and pine nut pesto, originally from Liguria, tends to hog the quick pasta sauce limelight, but Sicily’s trapanese pesto is a seriously underrated contender. With fresh tomatoes, toasted almonds and mint alongside the basil and cheese, it’s a perfect partner for rich salmon.

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Ingredients

  • 4 salmon fillets
  • 400g spaghetti
  • 40g blanched almonds
  • 100g cherry tomatoes
  • ½ garlic clove
  • 2 anchovy fillets, drained
  • 40g pecorino, finely grated
  • 3 tbsp olive oil
  • ¼ bunch mint, leaves picked
  • ¼ bunch basil, leaves picked
  • Juice ½ lemon
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Method

  1. Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Put the salmon fillets on a baking tray, season well with salt and pepper, then cook for 15 minutes. After 5 minutes, add the spaghetti to the water and cook for 8-10 minutes until al dente.
  2. Meanwhile, lightly toast the almonds in a hot dry pan until pale golden and shiny. Transfer to a blender with the tomatoes, garlic, anchovies, grated pecorino, oil and herbs (reserving a few leaves to garnish), then whizz into a coarse paste. Taste and season with salt, pepper and a squeeze of lemon juice.
  3. Drain the pasta, then return to the pan and add the pesto. Toss to coat, then divide between bowls and top with the salmon.
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Nutrition

  • 871kcals Calories
  • 42g (8.5g saturated) Fat
  • 49g Protein
  • 70g (3.3g sugars) Carbs
  • 5.1g Fibre
  • 0.9g Salt
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