Week three of the #tocookbefore24 series!
Bolognese has now been covered, but what about other pasta dishes? Pasta is one of my all time favourite foods and the cooking possibilities are endless; cooking the same sauce repeatedly would be such a waste. Let's explore the world of pasta!
My choice of not-bolognese-pasta was this creamy smoked salmon pasta. It's something different, full of contrasting flavours and textures. Also, there's wine. Need I say more? It does use several pans (get someone else to do the washing up) but is surprisingly easy to make.
Adapted from a BBC GoodFood recipe.
For creamy smoked salmon pasta, you will need (serves 4-5):
500g pasta - any type will work
4 hot smoked salmon fillets
100ml white wine
100g pine nuts
142ml double cream
1 red pepper, chopped
1 red onion, chopped
2 tablespoon grated Parmesan cheese
Toast your pine nuts dry in a wok until golden brown, and then set aside.
Wrap each of your salmon fillets in foil and bake in the oven, according to packet instructions.
Meanwhile, begin cooking your pasta in boiling water, according to packet instructions. At the same time, bring your wine to the boil in a saucepan and then simmer for 1 minute, as well as frying your peppers and onions in the wok. 3 pans going on! Yes, you are a domestic goddess.
When your wine has simmered for 1 minute, add the cream and season well with pepper. Stir together and heat on low for 1 minute.
Once the pasta is cooked, drain and then return to the pan. Add the pepper, onion and the creamy wine sauce.
Chop up your baked salmon.
Add the salmon and Parmesan to the pasta and mix everything together.
Serve up.
Serve with a green salad and the pine nuts sprinkled on top.
Crunchy, smooth, and delicious!
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