Edward Hayden is making a Chunky Vegetarian Pasta with Pesto & Pan Seared Salmon
12oz/350g penne pasta
1 ½ mixed peppers
2 tablespoons basil pesto
3floz/75ml pouring cream
1oz/25g grated parmesan cheese (optional)
Bring a large saucepan of salted water to the boil.
Plunge the pasta into the boiling water and boil according to the packet instructions.
When the pasta is cooked strain into a large colander and leave it under cold running water until the pasta has completely cooled down. This process is known as blanching and refreshing. Retain it until required.
Meanwhile cut the vegetables into even sized bite size portions and heat a deep based frying pan with a little oil and add the vegetables to the pan and cook for 3-4 minutes until beginning to soften.
Next add in the pesto, cream and allow this mixture to come to the boil. Adjust the seasoning at this stage also.
Next add in the blanched and refreshed pasta and ensure that it gets thoroughly heated.
Arrange in a large serving bowl and scatter with the grated parmesan cheese if desired. Garnish with a sprig of fresh basil or parsley and top with the seared salmon.
This pesto is ideal to stir into cooked pasta or to use as a simple salad dressing.
1 large handful fresh basil leaves
1 dessertspoon grated parmesan cheese
1 dessertspoon pine nuts-toasted or untoasted
2 cloves of garlic
100-150ml olive oil
1 teaspoon of lemon juice
Place all ingredients into a food processor and blitz.
Store the pesto in a sterilized jar in the fridge for up to 2 weeks
Pan Seared Salmon
6 portions salmon
Heat a large frying pan with a tiny amount of oil.
Season the salmon with a little bit of salt and pepper and then pan fry on both sides for about 4-5 minutes. If you wish you can remove the skin off the salmon first or leave it on, which ever you find most appealing.
If the salmon is very thick a good idea, and to prevent it from drying out, is to put it in the oven for a further 5-10 minutes to continue cooking into the centre.