Angel hair pasta with smoked salmon, peas and mint Recipe
Ingredients
125ml (1/2 cup) extra light thickened cream
80ml (1/3 cup) fresh lemon juice
1 x 175g pkt hot smoked salmon, skin removed, flaked
350g dried angel hair pasta
1/4 cup fresh mint leaves
2 teaspoons olive oil
1 leek, trimmed, washed, thinly sliced
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
120g (3/4 cup) frozen peas
Angel hair pasta with smoked salmon, peas and mint Recipe
Method
Step 1
Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the asparagus and peas, and cook, stirring, for 3 minutes or until asparagus is bright green and tender crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper.
Step 2
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid.
Step 3
Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.
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