Creamy Pesto Feta Pasta with Salmon
A nourishing baked feta pasta with a green pesto twist, packed with salmon and seasonal greens for a fresh, effortless 30-minute dinner.
Ingredients
- 1 large zucchini cut into half-moons
- 1 bunch broccolini cut into batons
- 1 bunch asparagus cut into batons
- 1 × 200 g block feta cheese
- A few basil leaves
- 2 tsp extra-virgin olive oil
- Sea salt and cracked black pepper to taste
- 4 salmon fillets
- 350 g pasta of choice penne, rigatoni or large macaroni work well
- 1 cup frozen green peas
- 1 jar 190–200 g basil pesto
Instructions
- Preheat oven to 180 °C (fan-forced).
- Arrange the vegetables in a large baking dish (like a lasagne dish). Nestle the block of feta in the centre, scatter with basil leaves, drizzle with olive oil, and season with salt and pepper.
- Bake for 20 minutes, until the feta is lightly golden and the vegetables are tender.
- At the same time, place the salmon fillets on a lined baking tray, drizzle with olive oil, season with salt and pepper, and bake for 20 minutes, until just cooked and flaky.
- Bring a large pot of salted water to the boil. Add the pasta and cook according to packet instructions. Add the frozen peas during the last 1–2 minutes of cooking. Drain well.
- Remove the baked feta and vegetables from the oven. Break up the feta with a spoon, stir through the jar of pesto, and mix until creamy.
- Toss in the drained pasta and peas until evenly coated in the pesto-feta sauce.
- Serve with the baked salmon on top or flaked through the pasta.
