Wild Alaska Salmon and Feta Cheese Pesto Pasta

01Method

1. 1

   Open the canned salmon and set aside two tablespoons of the liquid. Discard any skin and bones if preferred, then flake the fish into large pieces.

2. 2

   Bring a large pot of lightly salted water to a boil and cook the pasta for 10 to 12 minutes, or following the package directions, until tender. Drain thoroughly.

3. 3

   Return the drained pasta to the pot. Stir in the reserved canning liquid and the pesto, then add the peas. Warm everything over a low heat for 2 to 3 minutes, stirring frequently, and fold in the salmon pieces during the final 30 seconds.

4. 4

   Divide the pasta among four warmed bowls, scatter the feta over the top, season with black pepper and salt as needed, and finish with fresh basil leaves.

5. 5

   Cook's tip: Replace the feta with a couple of tablespoons of finely grated Parmesan per portion if you prefer a different cheese finish.