Instructions: 1 Place the peas in a pan of boiling salted water and cook for 4-5 minutes until tender. Drain and refresh under cold running water.

2 Heat a griddle pan. Cut the chilli in half, remove the seeds with a teaspoon and finely chop the flesh.

3 Place the chilli in a food processor with the oil. Pick off the basil leaves and add, reserving two small sprigs to garnish.

4 Cut the lime in half and squeeze in the juice from one half. Cut the remaining half into wedges and set aside. Blend until smooth.

5 Place the tagliatelle in a large pan of boiling salted water. Stir once and leave to cook for 8-10 minutes or until al dente.

6 Add the peas to the food processor with the cumin, coriander, paprika, 1/2 tsp each of salt and pepper, and blend until smooth.

7 Brush the griddle pan with a little olive oil. Season the salmon fillets and place in the pan, skin-side down.

8 Cook the salmon for 2-3 minutes over a high heat, turning them at a 90 degree angle halfway through to give a criss-cross effect on the skin.

9 Tip the pea mixture into a bowl. Finely chop the spring onions and sun-dried tomatoes and fold in with the onion. Season to taste and set aside.

10 Turn the salmon fillets over, reduce the heat slightly and cook for another minute or so until just tender. Remove from the heat.

11 Drain the tagliatelle, return to the pan with the pesto and stir for a minute or so until well combined and heated through.

12 Arrange some of the tagliatelle swirled on a long fork, in a wide-rimmed serving bowl and place a salmon fillet on top, skin-side up.

13 Garnish with a sprinkling of paprika, a reserved basil sprig and lime wedge. Serve at once.

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