Moo’s Smoked Salmon, Broccoli and Broad Bean Pasta recipe

Recipe for Moo’s Smoked Salmon, Broccoli and Broad Bean Pasta with lots of different flavours. Delicious.

Ingredients
A Glug of Olive Oil
1 Medium Onion finely chopped
1 Clove Garlic – finely grated
1/2 small Red Chilli – seeds & pith removed and finely chopped
1 small punnet Tenderstem broccoli – rinsed
Handful of podded broad beans – rinsed
Few sprigs Dill – chopped
100ml White Wine or Verjuice
1 Knorr Seasons Onion Cube dissolved in 100ml boiling water
100g Smoked Salmon offcuts
250ml Fresh Cream
1 Tbs Creamed Horseradish
1 tsp Dijon Mustard
Juice & grated rind of half lemon
Salt & Freshly Cracked Black Pepper
400g Pasta of your choice – I used Cavatappi this time
1/4 tsp Black Sesame Seeds
Dill sprigs for garnishing
Shaved Parmesan & Lemon Infused Oil for drizzling

How to
Have all your ingredients pre-prepared and ready as you need them.

Dump the broccoli and broad beans into a medium pot of rapidly boiling water for about four minutes then refresh in ice cold water. Split the thin pods on the broad beans and gently squeeze out the bright green beans. Set aside till needed.

Bring a large pot of salted water to the boil & boil your pasta for 8-10 minutes till al dente.

In the meanwhile pour a glug of olive oil into a frying pan, add the onion & saute gently until limp & translucent

Add the Garlic & Chilli and stir fry for a minute

Add the white wine or verjuice & the hot stock – boil for a minute or two to reduce.

Stir the horseradish & mustard into the onion & garlic mix in the frying pan

Add the cream and stir

Scoop the hot al dente pasta straight into the frying pan with the onion and cream mixture. Keep a bit of the pasta water for later

Add broccoli, broad beans and Dill to the pan

Stir in the salmon off cuts & sesame seeds until all evenly distributed.

Use a couple of tablespoons of the pasta water to moisten the pasta dish and make a bit of a creamy sauce if needed

Season to taste with salt & black pepper & add the lemon juice & rind

Serve with a drizzle of Willow Creek Lemon Infused Olive Oil, some parmesan shavings and dill sprigs for garnishing.

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Recipe ID 10409

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