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How to make Salmon and Pesto Pasta

How to make Salmon and Pesto Pasta

Requires parental supervision.

Cooking is really not my forte - I can barely shove a bit of toast on without setting off a smoke alarm. The answer is pasta in all its wonderful shapes and forms. This recipe is beyond easy and in my humble opinion, better than a five course meal at The Ritz (not quite).

You will need:

Chopping knife


Tin foil

Plate (to serve)

Cutlery, brought to you by the butler borrowed from The Ritz

Veg steamer





Dried pasta

Boneless salmon

Basil pesto



Parmesan cheese


Olive oil


1) Pre-heat the oven to between 180 – 200 degrees for about 10 minutes. Whilst it's firing up, lay some tin foil on the tray and gently place your salmon upon it. Sprinkle with olive oil and dill and then wrap as if a parcel. Place it in the oven and set a timer for 18-23 minutes.

2) Wait around, whistling and dreaming of the finished gourmet meal.

3) Pour enough water to submerge the pasta in the saucepan (depending on how much pasta you're having) and place on the hob, bringing to the boil and then adding the pasta for 8-10 minutes.

4) Near the end of the salmon and pasta stage, steam your vegetables using your steamer. Unlike the Ritz, I microwave my vegetables. Cut the broccoli heads (the top that looks a lot like leaves on a tree) away from the stalk and chop finely. You might need to ask for help with this, unless you are the next Delia Smith. Pour some peas in with the broccoli and pop in the microwave for 4-6 minutes, depending on your preference.

5) Hopefully your timer has gone off, but your head is still attached and you will now remove the salmon from the oven. Ask a parent to help remove the skin and separate into smaller chunks.

6) By now your pasta should be ready – drain it, slather it in pesto and add the salmon and the vegetables.

Voila! You're a culinary sensation. Applaud yourself, your skills out rival those of a nineteen year old.



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