Creamy Salmon & Pea Pasta

I love pasta…and I love salmon so when I spotted this recipe I thought what could go wrong?

The answer..nothing! This is possibly the easiest and quickest seafood pasta dish, ready in roughly 20-30 minutes!

First things first get some tagliatelle/spaghetti or pasta of your choice (longer pasta seems to soak up the sauce better rather than penne) and cook in a saucepan of salted water according to the packet instructions. Drain and return to saucepan. I normally put a tiny bit of oil in the pan when cooking to keep the pasta soft and moist; I hate coming back to pasta that is stuck to the pan when you have left it for 5 minutes.

Whilst you are boiling the pasta, take your salmon fillet (this will need to be skinned if you haven’t already done so) and place it in a large frying pan with a lid ( I didn’t have one so covered with a plate). You then pour over some hot vegetable stock and poach the fish on a medium – low heat for five minutes, turning halfway through.

Once the fish is cooked, remove the salmon from the pan and strain the stock into a jug. You can then flake the salmon pieces into bite size chunks.

Using the frying pan melt some butter in the pan and then add some finely chopped shallots for a few minutes until soft. Pour in some double cream and the strained stock that you used to poach the salmon. This needs to simmer for a few minutes before adding a large handful of peas and lots of black pepper.

Cook this for a few minutes until the peas are tender and the sauce has thickened a little. Then simply add the creamy pea mixture to the hot pasta along with some parsley, toss together with the salmon and serve.

SIMPLES! You now have an extremely tasty dish and cooked in under half an hour!

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Tip: If you’d like to make this yourself and are unsure of quantities message me and I can send you exact measurements.

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