Spinach & Feta Turkey Meatloaf Mini Loaves
Spinach & feta version of turkey meatloaf mini loaves, made with straightforward ingredients and a distinct cooking method.
Salmon & Peas Ligurian Pesto Baked Pasta
Ligurian Pesto Baked Pasta with salmon & peas, prepared as a satisfying dinner.
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- 35 min
- Calories
- 754 kcal
- Protein
- 46 g
- Carbohydrates
- 75.4 g
- Fat
- 28.1 g
- Fiber
- 13.4 g
Ingredients
- 85 g whole wheat pasta
- 15 g basil
- 145 g salmon
- 110 g peas
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Whole wheat pasta and basil quantities are measured as listed; dry grains and flours are weighed dry.
- Boil pasta just shy of al dente. Toss with basil pesto and cooked fillings, place in a dish and bake at 190°C until hot.
- Add salmon (145 g) and peas (110 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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