Smoked salmon pasta with pea and broccoli pesto recipe

Zoe Bingley-Pullin’s quick and easy smoked salmon pasta with pea and roasted broccoli pesto recipe puts a gluten-free spin on a weeknight favourite.

Pasta is one of those meals that always delivers and Zoe Bingley-Pullin’s hot smoked salmon pasta with pea and roasted broccoli pesto is no exception.

Zoe’s version is made with buckwheat pasta for a healthy gluten-free alternative, and packed with health-giving ingredients including broccoli for vitamin C and iron, salmon for vitamin D and garlic for antioxidants.

When it’s this healthy, Zoe says, pasta is definitely a friend not foe.

Smoked salmon pasta with pea and roasted broccoli pesto


  • 300g hot smoked salmon
  • 1 head broccoli, cut into small florets
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp cumin, ground
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 200g buckwheat pasta

For the pesto

  • 2 cups peas, fresh or frozen
  • 2 tbsp extra virgin olive oil
  • ½ cup freshly grated parmesan cheese or nutritional yeast for dairy-free
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, crushed
  • 2 tbsp raw cashews
  • Sea salt and pepper, to taste


Step 1.

Cook pasta according to packet directions, drain and set aside.

Step 2.

To make the pesto, combine all ingredients in a food processor and puree until smooth, adding extra liquid if needed.

Step 3.

Preheat the oven t0 180C.

In a baking dish, add broccoli, extra virgin olive oil, cumin, sea salt and pepper.

Roast for approx. 30 minutes or till golden brown.

Step 4.

In a large bowl combine, cooked pasta, broccoli, salmon and pesto, toss well, and season to taste.

Serve with an extra drizzle of extra virgin olive oil.

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