Organic Pesto Genovese Spaghetti with Baked Salmon by Jeannie Lee


200gm Alce Nero Organic Spaghetti
2 clove chopped garlics
60gm Alce Nero Organic Pesto Genovese
1tbsp olive oil
4 cherry tomatoes - cut half


Put a pot of 2 quarts water to boil. Once boiled, add the spaghetti and cook for 8mins. Drain and set aside.
In a pan, add 1tbsp olive oil, add chopped garlics and cutted cherry tomatoes. Give a good stir. Add pesto genovese sauce and stir well.
Add cooked spaghetti into the sauce and mixed evenly till combine.
Dish out and place on a serving plate.

Baked Salmon
250gm Salmon fillet
5 cherry tomatoes - halved
1/2 lemon - sliced thinly
Olive oil
Salt, pepper
One big sheet aluminium foil

Preheat oven 170 deg temp.
Clean n pat dry salmon.
Sprinkle salt, pepper and olive oil onto salmon and marinate for 30mins.
Place all the ingredients together in an aluminium foil. Seal the aluminium foil and fold like a bag.
Place in a baking dish and bake for 20mins at preheated oven at 170 temp.
Once cooked, open the aluminium bag. Place the baked salmon onto cook spaghetti and serve hot.