Tuesday, 4 July 2017

Salmon and Peas Pasta



A quick and easy meal
great for those lazy summer days!
 

Salmon and Peas Pasta

200g fusilli pasta ( you may use any pasta available)
100ml double cream
50g smoked salmon jerky
 100g sugar snap peas (you can substitute with frozen peas)
juice and zest from half lemon
1/2 tsp chili flakes 
100g grated parmesan 
salt and pepper, to taste 


Cook pasta according to package directions. 

Meanwhile, put the cream in a saucepan with the rest of the ingredients 
and warm through gently. 
Stir in the parmesan. 

Drain the pasta, reserving about 1/4 cup of the cooking water, 
then tip it straight into the cream sauce. 
Add as much of the reserved pasta water as needed 
to loosen the consistency of the sauce. 
Mix well and adjust seasoning, if necessary. 

Serve immediately with shavings of parmesan.



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