Summery Salmon & Pea Pesto Gluten Free Spaghetti

Boil a full kettle

Add your gluten free spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Reboil half a kettle

While the spaghetti is cooking, peel and finely chop (or grate) your garlic

Slice your sun-dried tomatoes finely

Combine your soft cheese, traditional Italian pesto and vegetable stock mix with 150ml [200ml] [250ml] boiled water – this is your creamy pesto stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic and most of the sliced sun-dried tomatoes (save a little for garnish!) and cook for 1-2 min or until the garlic has softened

Add the creamy pesto stock to the pan

Add your salmon flakes and give everything a good mix up

Season with a generous grind of black pepper and cook for 1-2 min or until the sauce has thickened slightly

Once the spaghetti is almost cooked, add your blanched peas to the pot and allow to warm through for 1 min

Once done, drain the spaghetti & peas, reserving 50ml [65ml] [80ml] starchy pasta water

Add the drained spaghetti & peas to the pan with the reserved starchy pasta water, stir to combine and cook for 1 min further