Salmon Pasta With Pesto Crumbs - cooking recipe

Ingredients

10.5 oz dried fettuccine
5 oz frozen peas
1 1/2 tbsp vegetable or olive oil
1/2 cup soft fresh breadcrumbs
1 tbsp basil pesto
10.5 oz Brussels sprouts, thinly sliced
1 (15 oz) can pink salmon, drained, bones and skin discarded, roughly flaked
1 tsp lemon zest
2 tbsp lemon juice

Preparation

Cook pasta in boiling salted water for 10 mins, or until al dente. Add peas for last 2 mins of cooking time. Drain.
Meanwhile, heat 1/2 the oil in a large frying pan over medium-high heat. Add breadcrumbs and pesto. Cook, stirring, for 5 mins, or until golden brown and crispy. Transfer to a heatproof bowl.
Increase heat to high and add remaining oil. Cook Brussels sprouts, stirring, for 5 mins, or until tender. Add pasta, peas, salmon, lemon zest and lemon juice. Toss to combine and season to taste. Serve pasta in bowls, sprinkled with pesto crumbs.