Hot Smoked Salmon with Creamy Pasta and Pine Nuts
200g of hot smoked salmon (flaked into chunks).
200g Penne pasta.
125ml double cream.
Shake of chilli powder (optional).
75ml white wine.
2 tbsp Parmigiano Reggiano hard cheese (parmesan) grated.
45g pine nuts (to sprinkle on top).
Salt & black pepper.
Cook pasta in boiling salted water for 12 - 15 minutes.
In the last five minutes of cooking the pasta, pour the wine into a shallow pan, bring to boil and simmer for 1 minute. Reduce the heat and stir in the cream and add seasoning and a shake of chilli powder(optional). Stir and allow to simmer for a further 1 minute.
Drain the pasta and add to the sauce. Add grated parmesan cheese, stir and add the flaked hot smoked salmon.
Plate up and serve immediately.
Sprinkle the pine nuts over the top and serve with a crusty bread and side salad.
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