Pesto pasta with salmon and peas –

This easy Salmon Pea Pesto Pasta is made with fresh pesto, roasted salmon, green peas, and a squeeze of bright lemon juice. Enjoy this incredible salmon pasta warm, cold or at room temperature.

Whether I’ve had a busy day or a really long week, there’s nothing quite like ending it with a good meal and a glass of wine. A must-try for me is my Salmon Pea Pesto Pasta as it’s simple and quick and easy to make, yet tastes delicious and is made with quality ingredients to be nutritious and filling. Skip the microwave meal and prepare this classic seafood dish and pour yourself a glass of Captûre wine to relax and feel content after a hectic week.

Why Seafood with Wine?

Whether at a restaurant or at home, seafood and wine go together like peanut butter and jelly. The fruity and fresh taste of wine can help tone down the “fishy” taste of salmon and other seafood. Captûre Wines has a wonderful range to choose from when it comes to finding the perfect complement to your meal. I love going with a white wine, such as Sauvignon Blanc, but depending on the seafood you might like a bolder red. But I find that the dry, tart white wine goes well with the pesto, which is greasy and salty from the cheese and oil. The floral basil also goes well with the grapefruit notes in the Sauv Blanc.

Ingredients

• Salmon: Wild salmon is a great source of protein and omega-3 fatty acids. I love cooking with wild salmon, but farmed salmon is a great alternative.
• Pesto: Store-bought or homemade, pesto makes a delicious, nutty herb sauce for pasta.
• Pasta: I usually use rotini, but you can also use a bow tie or penne pasta.
• Olive oil: Heart-healthy and mild in flavor, the olive oil helps bring the sauce together.
• Chili Flakes: Adds just a touch of heat and nuance to the flavors of the pesto sauce.
• Peas: Frozen peas are an easy and inexpensive way to include veggies in your meal.
• lemon juice: Bright and acidic, it’s a flavor that pairs well with seafood and pasta.

How to make Pesto Pasta with Salmon and Peas

Start your salmon and pea pesto pasta by shelling and seasoning with salt your salmon fillet and placing on a prepared baking sheet.

Next, take a portion of the pesto and spread it over it. Then throw it in the oven at 350 for about 15 minutes until it flakes easily.

Then take a pot of salted water and bring it to a boil, then add your pasta and cook according to package directions. Drain, reserving some of the pasta water, then set aside.

While the pasta is cooking, take a deep pan and add the olive oil and the rest of the pesto over medium-high heat.

Sprinkle in the chili flakes, then heat until warmed through.

Add some of the reserved pasta water and save the rest in case you need more to get the sauce right.

Next, stir in the cooked noodles.

Followed by the frozen peas.

Squeeze in the fresh lemon juice and season with a little salt and pepper.

When the salmon is done baking, remove from the oven and crumble with a fork.

Add to the pasta and stir to combine and heat until heated through.

Garnish with fresh parsley and serve with your favorite glass of wine and enjoy your salmon and pea pesto pasta!

Simple Substitutions

• Swap the seafood. These pesto pasta are also great with shrimp or scallops in place of the salmon.
• Use a different green. If you’re not a fan of peas or don’t have them right now, you can use green beans, broccoli, or Brussels sprouts!

Frequently asked Questions:

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Eat it, like it, share it!

Have you tried this recipe and like it? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Relax and enjoy alone or serve to your friends, but my Pesto Pasta with Salmon and Peas is best enjoyed alongside a glass of Captûre wine.

Your fork is waiting.

disclosure: This recipe was developed in collaboration with Captûre Wines. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.