Whether it’s an intimate dinner or a large lunch with friends, this perfect Salmon and Dill Pesto Fettuccine recipe is the way to make it a memorable occasion.

Serves 4

Prep 10 minutes

Cook 5 minutes

Salmon and Dill Pesto Fettuccine Ingredients

2 x 375g packets fresh egg fettuccine

2 garlic cloves

1/4 cup finely grated parmesan

1/4 cup almond kernels

1 cup fresh basil leaves

2 tablespoons fresh dill sprigs

2 tablespoons extra virgin olive oil

100g baby spinach and rocket mix

250g cherry tomatoes, halved

150g hot smoked salmon, skin discarded, flaked

1 tablespoon lemon juice

Sliced avocado, to serve

Recipe supplied | Image: Guy Bailey | Publication: Taste Magazine

Salmon and Dill Pesto Fettuccine Method

1) Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain, reserving 1/4 cup cooking water. Return to pan.

2) Meanwhile, place garlic, parmesan, almonds, basil and dill in a food processor. Process until finely chopped. With processor motor operating, add oil, in a slow steady stream, until combined.

3) Add spinach mixture, tomato, salmon, pesto, lemon juice and reserved cooking water to pasta. Toss to combine. Divide pasta mixture among serving bowls. Top with avocado. Season with salt and pepper. Serve.

A Simple Pesto Process!

The hardest part of this Salmon and Dill Pesto Fettuccine recipe is making sure you have an appliance up to the task of creating a tantalising pesto. Luckily, it’s super easy with Domayne’s tremendous range of food processors.