Step 1

Cook the agnolotti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.

Step 2

Meanwhile, combine cream and pesto in a medium frying pan and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, stirring, for 2-3 minutes or until sauce thickens.

Step 3

Add pasta and salmon to the pesto mixture, and toss to combine. Taste and season with salt and pepper.

Step 4

Spoon pasta among bowls. Sprinkle with chives and serve immediately.