Impress last minute guests with this simple pasta dish. You can prepare the pesto in advance as it will keep in the refrigerator for up to a week. Top tip – cover with a thin layer of oil to retain its vibrant green colour.
500g fresh linguine pasta
2 cloves garlic, peeled
40g extra mature Welsh Cheddar cheese, grated
25g unsalted shelled pistachio nuts
½ teaspoon Halen Môn seasalt
100ml olive oil
juice 1 lemon
2 Black Mountains Smokery peppered oak roasted salmon fillets, flaked
Whiz the rocket, garlic, cheese, nuts and salt in a processor and with the motor running, slowly pour the oil down the funnel until the mixture has emulsified. Taste and add more salt if required.
Cook the pasta in boiling salted water for 2-4 minutes. Drain but keep about half a cup of the pasta water and return the pasta and water to the pan.
Stir the pesto into the pasta and add the salmon. Season with black pepper and lemon juice.
Serve topped with a handful of fresh rocket.