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Spring Salmon Pasta

Ingredients

400g short pasta ideally fusilli or farfalle

150g smoked salmon, sliced thinly lengthwise (shreds)

1 bunch (at least 8 spears) of asparagus, trimmed, washed and chopped (into ¼’

2 shallots finely chopped

1 cup frozen petit pois (defrosted)

Zest of 1 lemon and juice of half (unwaxed)

Small glass dry white wine

Small bunch flat leaf parsley chopped

A few leaves of mint chopped

4 tbsp mild olive oil (extra virgin will take over the other flavours)

2-3 tbsp crème fraiche

Ground salt and black pepper

PREP TIME: 10 MINS  COOKING TIME: 10 – 15 MINS  SERVES: 4

  1. Put the pasta onto cook into a large pan of salted, boiling water as per instructions on pack
  2. In a large frying pan or wok, add the oil and the shallots on a very low heat so they start to cook and become translucent but not colour.
  3. Add the asparagus and allow to cook for a couple of minutes before adding the wine.
  4. Turn the heat up slightly and allow the wine to evaporate and burn the alcohol off
  5. Take a spoonful of the pasta cooking water and add to your frying pan before you drain the pasta
  6. Add the pasta to your pan
  7. Stir in the remaining ingredients – lemon zest and juice, crème fraiche, herbs and right at the end the smoked salmon.
  8. Season to taste and serve immediately

N.B The purist Italians tend not to add parmesan onto fish dishes but a few shavings really do enhance the final flavour – shhhh we won’t tell

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