Wild Alaska Salmon and Feta Cheese Pesto Pasta
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 300g (10oz) penne pasta (or other pasta shapes)
• 1 x 190g jar green pesto sauce
• 100g (4oz) frozen petit pois or garden peas, thawed
• 150g (6oz) feta cheese, crumbled
• Salt and freshly ground black pepper
• Handful of basil leaves
Drain the canned salmon, reserving 2 tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the pasta in lightly salted boiling water for 10 to 12 minutes, or according to pack instructions, until tender. Drain well.
Return the pasta to the saucepan and add the reserved salmon liquid and the pesto sauce. Tip in the peas. Heat gently for 2 to 3 minutes, stirring often, adding the chunks of salmon for the last 30 seconds or so.
Share the pasta between four warmed bowls and add the feta cheese. Season with black pepper and serve, scattered with basil leaves.
Finish off each portion of pasta with a couple of tablespoons of finely grated Parmesan cheese instead of feta cheese, if you prefer.