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, pasta and wild garlic (foraged if you can find it!)

Serves 2

Ingredients

190g Oak Roasted Salmon
250g pasta of choice
1 tablespoon Welsh Dragon Butter
1 tsp grated garlic
1 lemon
1 handful fresh Parmesan cheese

For the pesto (A La Nigella) –

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

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 pesto ingredients except the lemon juice to a rough paste in a food processor. Season, and with the motor running slowly, add almost all of the Rapeseed Oil. Taste, season and add a few squeezes of lemon juice. Transfer the pesto to a clean jar and top with the remaining Rapeseed Oil.

Cook the pasta according to the packet instructions. While it cooks, flake the Oak Roasted Salmon.

When cooked, drain the pasta, stir in the pesto and a large knob of Welsh Dragon Butter.

Finally, add the Oak Roasted Salmon flakes and mix in gently, serve with a squeeze of lemon juice, on warmed plates and enjoy!