1 500g packet San Remo bowties
1 bunch of asparagus, trimmed
1 cup basil leaves
2 garlic cloves
¼ cup pine nuts
1/2 cup grated parmesan
3 medium size kestrel potatoes, peeled and diced small
250g salmon (skin removed), diced small
2 tbsp butter
Salt & pepper
100g salmon roe
Place a large pot with water on to the boil with a good pinch of salt.
Blanch asparagus in boiling water for 3 to 5 mins until soft, remove and cool down.
Next add pasta, butter and potatoes to pot and cook for 8 mins or until pasta is al dente and potatoes are cooked.
Place basil, asparagus, garlic, pine nuts, parmesan and small amount of oil into a food processor and blend until smooth and well combined. If needed add more olive oil to combine.
Strain pasta and potatoes back into pot. Pour in pesto and salmon. Stir together.
Season with salt & pepper.
Serve and finish with salmon roe on top.
Substitute pasta shapes: Curls