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Serving-size is also a important factor in your diet. You need to compare the amount of this food you typically eat into the serving size listed on the tag. Eating substantial servings or portions can result in weight gain.

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How to make Tagliatelle with pea pesto

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 2 zucchinis, thinly sliced lengthwise
  • 2 tablespoons olive oil, to brush
  • 1/4 teaspoon dried chilli flakes
  • 2 lemons, cut into wedges
  • 400g tagliatelle
  • 250g hot-smoked salmon fillets, skin removed, flesh flaked

Pea pesto

  • 180g (1 1/2 cups) frozen peas, thawed
  • 50g baby rocket leaves
  • 2 cloves garlic, crushed
  • 1/4 cup pine nuts, roasted
  • 1/4 cup mint leaves, plus extra, to serve
  • 1/4 cup flat-leaf parsley, plus extra, to serve
  • 80ml (1/3 cup) olive oil

Method

  • Step 1 To make pesto, place 120g (1 cup) peas with remaining pesto ingredients in a food processor and pulse until combined. Season with salt and freshly ground black pepper, then set aside.
  • Step 2 Cook pasta in boiling salted water for 6 minutes or until al dente. Drain, reserving 1 cup cooking water.
  • Step 3 Meanwhile, heat a chargrill pan over high heat. Brush zucchini with 1 tablespoon oil, scatter with chilli flakes and season. Working in 2 batches, chargrill zucchini for 2 minutes each side or until tender and lightly charred. Brush lemon wedges with remaining 1 tablespoon oil and chargrill for 6 minutes, turning, or until slightly caramelised and charred.
  • Step 4 Place pasta, pesto, zucchini, salmon, remaining peas and reserved cooking water in a large bowl. Toss to combine.
  • Step 5 Divide pasta among bowls, scatter with reserved mint leaves and parsley, and serve with lemon wedges.