Pasta with Salmon, Broccoli and Pesto Sauce

Ingredients

• 400 g spaghetti
• Salt
• 100 g peas
• 400 g broccoli florets
• 250 g Salmon fillet
• 1 handful basil
• 1 Garlic clove
• 40 g sun‑dried tomatoes in oil (drained with 2 tbsp of the oil)
• 40 g green olives (pitted)
• Cayenne pepper
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook the spaghetti in boiling salted water until al dente.

2. 2.

   Rinse and drain the peas and broccoli. Steam them with the salmon for about 5 minutes over boiling water, covered.

3. 3.

   For the pesto wash and dry the basil; shake off excess moisture. Pick off some leaves to set aside for garnish. In a blender combine the remaining basil, peeled garlic, drained sun‑dried tomatoes, olives, a splash of tomato oil, salt, and cayenne pepper; blend until smooth.

4. 4.

   Break the salmon into flakes, mix with the vegetables, drained pasta, and pesto, then divide onto plates.

5. 5.

   Sprinkle with Parmesan and garnish with fresh basil before serving.