Wild Alaskan Salmon and Feta Cheese Pesto Pasta
A delicious lunch or light dinner with feta and succulent salmon.
- 1 (400g) or 2 (200g) cans red or pink wild Alaska salmon
- 300g penne pasta (or other pasta shapes)
- 1 (190g) jar green pesto sauce
- 100g frozen petit pois or garden peas, thawed
- 150g feta cheese, crumbled
- Salt and freshly ground black pepper
- Handful of basil leaves
Drain the canned salmon, reserving two tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the pasta in lightly salted boiling water for 10 to 12 minutes, or according to pack instructions, until tender. Drain well.
Return the pasta to the saucepan and add the reserved salmon liquid and the pesto sauce. Tip in the peas. Heat gently for 2 to 3 minutes, stirring often, adding the chunks of salmon for the last 30 seconds or so.
Share the pasta between four warmed bowls and add the feta cheese. Season with black pepper, and salt if necessary, and serve scattered with basil leaves.
Cook's Tip: Finish off each portion of pasta with a couple of tbsp of finely grated Parmesan cheese instead of feta cheese, if you prefer.