Wide Noodles with Salmon Nuggets and Pacific Rim Pesto

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

The crunch of cashews combines with pungent coriander leaves, aromatic fresh ginger and a flash of chilli in this Asian-Italian-Californian hybrid. If salmon is unavailable choose prawns, scallops, chicken or lamb, but frankly the pasta dish is just as delicious without any meat or fish.


  • 2 cloves garlic, chopped
  • 1 fresh hot chilli, deseeded and chopped (increase the amount of chilli if more heat is needed)
  • 1


  1. Purée the garlic with the chilli and ginger root, then add 4 tablespoons of the oil and the coriander and blend together. Add the cashews, lemon or lime juice and 1½ tablespoons soy sauce and mix until the mixture is chunky and relish-like.
  2. Cook the noodles in rapidly boiling water until just al dente; drain and toss with the soy sauce and sesame oil.