500g tagliatelle or tagliolini
500g salmon fillet
1 tbsp olive oil
1 cup vegetable stock
4 tbsp Genoese Fresh Basil PESTO
250g frozen peas
½ cup plain yoghurt
3 tbsp chopped parsley
500g Pasta

Cook the pasta until al dente and drain.
Bring the stock to a boil and add the peas.
Cook until tender. Stir in the pesto.
Heat a large pan over medium high heat.
Add olive oil and cook the salmon skin side up until ¾ cooked through.
Flip and finish cooking.
Remove skin and discard. Flake the salmon.
Add yoghurt, peas, pesto mixture, chopped parsley and drained pasta.
Toss to combine.
Serve immediately.
Season with black pepper.