
- Serves 2
- Prep Time: 10 mins
- Cook Time: 20 mins
Ingredients
- 1 pack MOWI smoked salmon sliced into 1cm wide strips
- 1-2 Banana shallots, finely chopped
- 2 tbsp Olive oil
- 120g Roasted red pepper cut into thin strips 1 pepper if fresh or 2-3 roasted peppers from a jar
- 1 tbsp Sundried tomato paste
- 1 clove Garlic crushed or finely chopped
- ½ Fresh red chilli de-seeded and finely chopped OR
- a pinch of dried chilli flakes
- 125ml Dry white wine 1 glass
- 1 tbsp Fresh dill chopped
- 5 tbsp Crème fraiche
- 1 Lemon juice & zest
- 400g Pasta – e.g. fettuccine or Mafalda Corta
- 3-4 tbsp Fresh grated parmesan
- Flat leaf parsley chopped enough to sprinkle over 4 bowls
Method
-
1
First start the sauce. In a deep frying pan, sweat the shallots for a few minutes in olive oil until soft and translucent (without browning).
-
2
While the onions are cooking boil the kettle and fill a large pan with boiling water and add a teaspoon of salt.
-
3
Bring to the boil, add your pasta and cook according to the packs instructions keeping a rolling boil on your water.
-
4
Once the shallots are soft add the red pepper to the frying pan along with the sundried tomato paste, chilli and garlic and cook for one minute.
-
5
Add the wine and simmer until it has almost gone
-
6
Stir in the crème fraiche and warm through.
-
7
Stir in the smoked salmon, chopped dill and lemon zest.
-
8
Season with salt and pepper, add ½ the lemon juice and taste and add the rest of the lemon juice if you prefer.
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9
Keep warm until the salmon has turned opaque and pasta is ready
-
10
Add a generous serving spoon of pasta water and stir through.
-
11
Drain the pasta, add to the sauce and mix well.
-
12
To finish, drizzle with olive oil and sprinkle with grated parmesan cheese and chopped flat leaf parsley.
Comments
Dinner ideas
Smoked salmon pasta with roasted red pepper and dill