Tagliatelle with pea pesto

Tagliatelle with pea pesto

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  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Not keen on basil? Try this recipe for pea pesto instead.

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Easy entertaining, Easy dinner recipes


  • 2 zucchinis, thinly sliced lengthwise
  • 2 tablespoons olive oil, to brush
  • 1/4 teaspoon dried chilli flakes
  • 2 lemons, cut into wedges
  • 400g tagliatelle
  • 250g hot-smoked salmon fillets, skin removed, flesh flaked

Pea pesto

  • 180g (1 1/2 cups) frozen peas, thawed
  • 50g baby rocket leaves
  • 2 cloves garlic, crushed
  • 1/4 cup pine nuts, roasted
  • 1/4 cup mint leaves, plus extra, to serve
  • 1/4 cup flat-leaf parsley, plus extra, to serve
  • 80ml (1/3 cup) olive oil


  • Step 1
    To make pesto, place 120g (1 cup) peas with remaining pesto ingredients in a food processor and pulse until combined. Season with salt and freshly ground black pepper, then set aside.
  • Step 2
    Cook pasta in boiling salted water for 6 minutes or until al dente. Drain, reserving 1 cup cooking water.
  • Step 3
    Meanwhile, heat a chargrill pan over high heat. Brush zucchini with 1 tablespoon oil, scatter with chilli flakes and season. Working in 2 batches, chargrill zucchini for 2 minutes each side or until tender and lightly charred. Brush lemon wedges with remaining 1 tablespoon oil and chargrill for 6 minutes, turning, or until slightly caramelised and charred.
  • Step 4
    Place pasta, pesto, zucchini, salmon, remaining peas and reserved cooking water in a large bowl. Toss to combine.
  • Step 5
    Divide pasta among bowls, scatter with reserved mint leaves and parsley, and serve with lemon wedges.


Make this dish vegetarian by swapping the salmon for chickpeas or cubes of firm tofu. Double the quantity of pesto to use as a sandwich spread.

  • Author: Jessica Brook
  • Image credit: Jeremy Simons
  • Publication: MasterChef

Source: taste.com.au


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