This Easy One-Pot Pesto Pasta Smoked Salmon Dinner Recipe Takes Less Than 20 Minutes
How did we ever survive without pesto? On pizzas, in a tomato and mozzarella salad and of course mixed into pasta, it’s a sauce that packs a punch like no other. For this one-pot meal, we’re also adding mascarpone, asparagus and smoked salmon to give this pesto/spaghetti dish a luxurious feel. An amazing 20-minute meal, made in one pan — who could ask for anything more! Just make sure you save some leftovers for tomorrow’s lunch :)
Ingredients:
Serves 3-4
– 7 ounces spaghetti
– 4 ounces fine asparagus (the thinner asparagus), woody ends removed
– ½ cup frozen petit pois
– 6 Tablespoons pesto
– 3 Tablespoons mascarpone
– 3.5 ounces smoked salmon
– 2 cups watercress
– large pinch black pepper
To Serve:
– zest of 1 lemon
– 1/4 cup grated parmesan
– large pinch black pepper
Instructions:
- Place the spaghetti in a large pan of boiling water and cook for 1 minute less than the package instructions.
- Add the asparagus for the last 3 minutes and the peas for the last 2 minutes of cooking time. Drain the spaghetti, reserving 3 tablespoons of the cooking water. Place spaghetti, asparagus and peas back in the pan over low heat.
- Stir through the pesto, mascarpone and 1-2 tablespoons of cooking water (just enough to ensure the sauce sticks to all of the pasta). Add the smoked salmon and place a lid on the pan to allow the salmon to heat through — about 1 minute.
- Turn off the heat and stir through the watercress and black pepper.
- Divide between two plates and serve topped with lemon zest, parmesan and black pepper.
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