500g tagliatelle or tagliolini
500g salmon fillet
1 tbsp olive oil
1 cup vegetable stock
4 tbsp Genoese Fresh Basil PESTO
250g frozen peas
½ cup plain yoghurt
3 tbsp chopped parsley
Cook the pasta until al dente and drain.
Bring the stock to a boil and add the peas.
Cook until tender. Stir in the pesto.
Heat a large pan over medium high heat.
Add olive oil and cook the salmon skin side up until ¾ cooked through.
Flip and finish cooking.
Remove skin and discard. Flake the salmon.
Add yoghurt, peas, pesto mixture, chopped parsley and drained pasta.
Toss to combine.
Season with black pepper.