On the table in under 25 mins, this quick, creamy green pasta is loaded chickpeas, flaked salmon and tonnes of herby goodness. Comforting, but still fresh.
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Serves
2
Pasta
Garlic
Spinach
Vegetable Stock
Water
Parmesan
Fresh Basil
Salt
Serves
2
Pasta
Garlic
Spinach
Vegetable Stock
Water
Parmesan
Fresh Basil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Before you begin, make the Everything Salmon & Green Pesto Chickpeas batch.
Step 2.
Flake the salmon. Peel the garlic. Add the water, garlic, basil and spinach to a blender and blitz until smooth. Finely grate the Parmesan.
Step 3.
Pour the stock into a saucepan and season with salt. Bring to the boil, then tip in the pasta and cook for half the time stated on the packet. Add a splash of water if it’s looking dry.
Step 4.
Pour in the green spinach mixture along with the leftover chickpeas and flaked salmon. Stir well and cook for the remaining pasta time, until everything’s hot and the pasta’s al dente.
Step 5.
Take the pan off the heat and stir through half the Parmesan. Spoon into bowls and finish with the remaining Parmesan on top. Dig in!
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