Recipe: Pea and Mint Pesto Teff Pasta with Poached Salmon
On the hunt for fresh spring recipes, we recently came across this goodie from The Brick Kitchen. Not only does it involve peas and mint – two of our favorite green ingredients – but the meal comes together in minutes, thanks to blitzing the pesto in a food processor and poaching the salmon with simple ingredients. Though Claudia calls for shell pasta, we used our SUPERFOOD TEFF Macaroni and loved the result. This dish bursts with spring flavor, looks beautiful, to boot and – may we suggest? – is best enjoyed outside with a glass of wine in hand.
MINUTE PREP TIME
MINUTE COOK TIME
2 - 3
Pea and Mint Pesto
– 1 cup peas plus ½ cup extra (frozen is fine; just pour boiling water on top, leave for a few minutes and then drain)
In a small-medium frypan, bring three cups of water to a boil. Add the bay leaves and peppercorns and simmer for 5 minutes. Add the salmon, skin side down, cover the pan and turn off the heat. Leave for 15 minutes. Remove the salmon from the water and set aside.
Meanwhile, in a food processor, blitz the 1 cup of peas, garlic, herbs, almonds or pine nuts, Parmesan, lemon, salt, pepper and olive oil. You can make this as smooth or as chunky/textured as you like.
When the salmon has about five minutes left, bring a large pot of water to boil and add the 400g of skinnypasta™ SUPERFOOD TEFF Macaroni – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Set aside ¼ cup of pasta water before straining the pasta. Return the pasta to the pot.
Toss the pesto through the pasta with the remaining ½ cup of peas, using the pasta water to loosen everything, if necessary. Flake the salmon on top and serve with extra Parmesan and freshly ground salt and pepper. Enjoy!
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