Smoked Salmon and Dill Pesto Pasta

4 people
00h 15
00h 15

Stuck for weeknight dinner inspiration? Don't stress! This delightful salmon and pasta combination has got you covered.

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Ingredients and Method


  • 100 g Organic Signature Smoked Salmon
  • 375 g penne rigate (gluten free, if preferred)
  • 2 cloves garlic, quartered
  • 1/4 cup parmesan, finely grated
  • 1/4 cup pine nuts, toasted
  • 1 cup fresh basil leaves
  • 2 tbsp fresh dill sprigs
  • 2 tbsp extra virgin olive oil
  • 1/2 cup heavy cream
  • 3/4 cup baby spinach
  • 2 tbsp fresh lemon juice
  • for garnish fresh basil leaves
  • for garnish shaved parmesan


  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, set aside.
  2. Meanwhile, process garlic, parmesan, pine nuts, basil and dill until finely chopped. With processor motor running, add oil, in a thin steady stream, until combined.
  3. Heat a large saucepan over medium-high heat. Add cream and spinach. Bring to a simmer. Remove from heat. Stir in pesto and pasta. Add salmon and lemon juice. Season with salt and pepper. Toss to combine. Sprinkle with basil and parmesan. Serve with a green salad and bread, if desired.
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