Salmon and watercress chilli pesto pasta recipe | Sainsbury`s Magazine

Ingredients

• 1 x 80g bag watercress, any thick stalks removed
• 1⁄2 x 25g pack fresh dill
• 1 red chilli, deseeded and chopped
• 1 large garlic clove, chopped
• 20g toasted hazelnuts or almonds, chopped
• 100ml olive oil
• 30g finely grated Parmesan or pecorino
• squeeze of lemon juice, plus zest to serve
• 2 x 260g packs salmon fillets
• 300g dried pasta, such as tagliatelle or linguine