- Slice the MOWI smoked salmon slices into 2cm wide strips.
- Make the avocado pesto by placing the avocado, basil leaves, rocket, lemon juice and zest, grated parmesan, pine nuts, garlic, and olive oil into a food processor. Blitz until the pesto is blended but still has some texture. Season with salt and pepper and set aside.
- Bring a saucepan of salted water to the boil, add your pasta and cook according to the packet instructions. For the last couple of minutes of cooking add the frozen peas.
- Drain the pasta and peas, reserving the cooking water. Stir through the avocado pesto and smoked salmon strips, adding a ladleful of cooking water to loosen if necessary.
- Spoon into bowls, sprinkle over more pine nuts and basil leaves and serve.
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