Salmon Pasta With Pesto Crumbs

• 10.5 oz dried fettuccine
• 5 oz frozen peas
• 1 1/2 tbsp vegetable or olive oil
• 1/2 cup soft fresh breadcrumbs
• 1 tbsp basil pesto
• 10.5 oz Brussels sprouts, thinly sliced
• 1 (15 oz) can pink salmon, drained, bones and skin discarded, roughly flaked
• 1 tsp lemon zest
• 2 tbsp lemon juice

1. Cook pasta in boiling salted water for 10 mins, or until al dente. Add peas for last 2 mins of cooking time. Drain.
2. Meanwhile, heat 1/2 the oil in a large frying pan over medium-high heat. Add breadcrumbs and pesto. Cook, stirring, for 5 mins, or until golden brown and crispy. Transfer to a heatproof bowl.
3. Increase heat to high and add remaining oil. Cook Brussels sprouts, stirring, for 5 mins, or until tender. Add pasta, peas, salmon, lemon zest and lemon juice. Toss to combine and season to taste. Serve pasta in bowls, sprinkled with pesto crumbs.

frozen peas, vegetable, breadcrumbs, basil pesto, brussels, pink salmon, lemon zest, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34759 (may not work)