Smoked Salmon Pappardelle
- Preparation Time: 10 mins
- Serves: 2-4
- Cooking Time: 20 mins
- Ready Time: 30 mins
- Cooking Method: Poaching
- Difficulty: easy
250 gm pappardelle (or pasta of your choice)
2 Tbsp butter
1 tsp dill tips
1 tsp lemon zest
Long stem broccoli, broccolini or asparagus if in season
1/2 cup white wine (or stock or water if you prefer)
1 cup cream
150-200 gm hot smoked salmon portion
50 gm parmesan cheese
Cook pasta in a large pot of salted boiling water.
Add butter to a pan and melt over a medium high heat.
Add thinly sliced leeks and saute for a minute or two to soften.
While leeks are softening roughly chop the long stem broccoli including the leave and stems.
This is a good substitute for asparagus when it is not in season.
Add to the pan and fry off for 30 seconds.
Add the wine (stock or water) and cook off for a minute.
Add cream and reduce down so it thickens slightly (About 2 minutes).
Flake in the smoked salmon.
Reserve about 1/2 cup of the pasta cooking water before draining.
Add the drained pasta to the sauce.
Toss well, add the zest of half a lemon, season with Man Grind and add finely grated parmesan.
If you need to loosen the sauce use a little of the pasta water.
Serve with some warm crusty bread.
Recipe supplied by Pepper and Me.