Having looked back at the last few posts I have decided that I need to try and balance out the blog a little more, and write more posts about food which is not a cake or a plate of biscuits!
I made this recipe from an old Good Food magazine. I am looking through old ones for new recipes but am trying to stay in the right part of the year so that I can make the most of seasonal ingredients. This recipe comes from the March 2008 magazine, and I find myself wondering why on earth I haven’t made it before! It’s incredibly quick (just however long your pasta takes to cook) and tastes brilliant!
For 6 people you will need the following (so just scale up or down as you need):
- 600g pasta (recipe suggests trofie pasta but use whatever you have!)
- 100 ml white wine
- 142 ml pot double cream
- 2 tbsp grated Parmesan
- 450g hot-smoked salmon, skin removed and flaked into chunks
- 85g toasted pine nuts
Firstly, dry toast the pine nuts in a frying pan (but be careful not to burn them or the lovely nutty flavour will become bitter), whilst you cook the pasta in another pan. While the pasta is cooking, bring the wine to a boil and simmer for 1 min before reducing the heat and adding the cream and seasoning. When the pasta is cooked, just drain it and then mix with the sauce, Parmesan, pine nuts and salmon.
Now this could all be a big rich and so the recipe suggests to serve it with a pretty zingy watercress and cucumber salad. I would say just use whatever salad you fancy but the cucumber works well with the dressing.
For the salad dressing you need:
- 1 crushed garlic glove
- 1/4 tsp English mustard powder
- 1 tbsp poppy seeds
- 1 tbsp orange juice
- 1 lemon, zest and juice
- 5 tbsp olive oil
This cuts through the richness of the cream and pasta and makes the whole meal very fresh, and very more-ish!