Smoked Salmon Pea Broccoli Pasta
Servings: 4
This Smoked Salmon Pea Broccoli Pasta is a simple, delicious meal, combining pasta with rich smoked salmon and vibrant green veggies. It’s a perfect dish for a quick weeknight dinner that feels gourmet.
Ingredients
- 50 g butter
- 1 red onion/s -finely diced
- 1 clove/s garlic -finely chopped or crushed
- 150 g peas (1 cup) frozen or fresh
- 1 broccoli (small head) broken into small florets
- 60 ml dry white wine (¼ cup)
- 2 tbsp sour cream -or creme fraiche (see dairy-free below)
- ½ lemon/s -juice and zest
- 1 fillet/s hot smoked salmon fillet/s
- Sea salt and freshly ground black pepper -to taste
- 300 g pasta -or approx. 3 cups of zoodles
Instructions
- Fill a large pot with water and bring to the boil. Once boiling cook your pasta.
- In a pan, sauté the onion and garlic in 25g of the butter over a low heat until soft and translucent (try no to brown it).
- Add broccoli and stir-fry for a couple of minutes to just start to soften it then add the peas.
- Turn the heat to high and add the wine (it should sizzle and reduce instantly).
- Turn off the heat immediately and add the remaining butter, sour cream, lemon juice and zest and mix to combine. Season to taste.
- Break the salmon into chunks and add to the peas/broccoli sauce.
- When the pasta is al dente, strain (rinse if necessary) and gently fold through the sauce.
- If using zoodles, obviously you don't need to cook them, just toss gently through the sauce to heat.
Serve
- Completely optional, but this is lovely finished with grated parmesan cheese.
- Immediately with a big leafy salad
- You can also allow to cool and eat as a pasta salad (good for leftovers)
Store
- Store in an airtight container in the fridge.