Smoked Salmon, Broccoli and Asparagus pasta

pasta smoked salmon tenderstem broccoli parmesan asparagusServes 4

Ingredients:

15ml Olive Oil
1 Medium Onion finely chopped
1 Clove Garlic – finely grated
½ small Red Chilli – seeds & pith removed and finely chopped
250g Tenderstem broccoli – rinsed
120g thin green asparagus- rinsed
10ml Fresh Dill – chopped
100ml White Wine or Verjuice
100ml Hot Vegetable or Fish Stock
100g Smoked Salmon trim/ shavings (or ribbons cut into 2cm pieces)
250ml Fresh Cream
15ml Creamed Horseradish
5ml Dijon Mustard
½ Lemon – Juice & grated rind
Salt & Freshly Cracked Black Pepper
400g Pasta of your choice
2,5ml Black Sesame Seeds
Dill sprigs for garnishing
Shaved Parmesan & Extra Virgin Olive Oil for drizzling

Method:

Have all your ingredients pre-prepared and ready as you need them.
Bring a large deep saucepan of well salted water to a rapid boil.

  • Place the broccoli and asparagus into the boiling water for about four minutes then refresh in a bowl filled with ice and water. Drain and set aside
  • Place your pasta in the saucepan of boiling water and boil for 8-10 minutes till al dente
  • In the meanwhile pour the olive oil into a large deep frying pan, add the onion & sauté 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 3-5 minutes to reduce.
  • Stir the horseradish & mustard into the onion & garlic mix in the frying pan
  • Add the cream and heat through while stirring. Reduce for 1 minute until thickens
  • 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 using a bit later
  • Add broccoli, asparagus 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
  • Add a drizzle of good quality Extra Virgin Olive Oil, some parmesan shavings and dill sprigs for garnishing

Note:  Asparagus can be replaced by snow peas or manage tout.
Can also be made with broad beans.

Special Thank you to Food Blogger, Colleen Grove for this yummy pasta recipe! (browniegirlblog.com)