Method

1. Pre-heat oven (180°c fan / 200°c / gas 6)
2. Bring a large pot of salted water to the boil
3. To make the pesto place the basil, kale, pinenuts, olive oil and juice of a lemon into a food processor and blend to a paste, add the parmesan and crème fraiche and pulse in to the mix. Remove the pesto, placing into a bowl. Season to taste.
4. Place the salmon and cherry tomatoes onto a non stick baking tray. Season with salt & pepper and drizzle with olive oil. Place in the centre of the oven and cook for 22 minutes or until the salmon is cooked.
5. Add the pasta to the boiling water and cook (following pack cooking instructions)
6. When the pasta is cooked, remove from heat and reserve a ladle’s worth of pasta water before draining well.
7. Add the creamy pesto to the pasta and mix through. Add a little pasta water if the pasta looks a little dry.
8. Divide the pesto pasta onto 4 pasta bowls and serve with salmon and cherry tomatoes.
9. Drizzle each bowl with a little olive oil before serving

Chef’s tip:

For a slightly more traditional style pesto, remove the crème fraiche and replace with another 30g olive oil.