Salmon and watercress chilli pesto pasta recipe
Serve this easy, zingy pasta recipe with a salad dressed with hazelnut oil and lemon juice for a quick and easy midweek dinner
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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
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