Oak Roasted Salmon & Wild Garlic Pesto Pasta Recipe

In honour of Nigella Lawson’s simple yet delicious recipe, here’s our seasonal version using Black Mountains Smokery Oak Roasted Salmon, Welsh handmade pasta and wild garlic (foraged if you can find it!)

Serves 2

Ingredients

190g Black Mountains Smokery Oak Roasted Salmon
250g Chunky pasta
1 tsp grated garlic
1 lemon
1 handful fresh Parmesan cheese
1 tablespoon pesto – see below
1 tablespoon Welsh Dragon Butter

For the pesto (A La Nigella)

150g wild garlic leaves
50g fresh parmesan, finely grated
1 garlic clove, finely grated
½ lemon, zested and a few squeezes of juice
50g pine nuts, toasted
150ml Cotswold Gold Rapeseed Oil

First of all make the pesto, this can be done up to 2 weeks in advance.

Rinse and roughly chop the wild garlic leaves.

Blitz all the ingredients except the lemon juice to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil.

Taste, season and add a few squeezes of lemon juice.

Transfer the pesto to a clean jar and top with the remaining oil.

Cook the pasta according to the packet instructions.While it cooks, flake the salmon.

Now drain the pasta, stir in the pesto and a large knob of butter.

Then add the salmon flakes and mix in gently, serve with a squeeze of lemon juice, on warmed plates and enjoy!