Preparation Time:
10
minutes
Cooking time:
15
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
9602
times
Ridiculously easy but sumptuous pasta dish, utilising more lovely British asparagus. Make sure you use good quality smoked salmon as poor supermarket stuff is injected with saline as opposed to dry cured, and is watery and nasty.
Posted by:
swiftlikesfood
on
18 April 2008
Cooking Steps:
I'm using smoked salmon trimmings here as they have had more exposure to the smoke and therefore are a little more robust in flavour, which you need to flavour the cream. I can't stress enough the importance of using good quality smoked salmon!
Put on a pan of salted water to boil for the pasta. This meal is so quick to make you don't want the sauce sitting around waiting for the pasta! Split the asparagus spears lengthways.
Soften the shallots in a little olive oil in a large heavy frying pan. After a couple of minutes, add the asparagus. If using dried pasta, you need to start cooking the pasta as you soften the shallots.
Turn the heat under the shallots and asparagus right down, and add the cream, petit pois and smoked salmon. allow the sauce to heat up for a minute or two, stirring contantly, then remove from heat. Drain the pasta and add to the sauce.
Serve wth plenty of black pepper. The only added salt in this recipe is in the water for the pasta. The smoked salmon will have retained enough salt from the curing process, and therefore the sauce doesn't need any.