Pasta With Salmon Peas Food

PASTA WITH SALMON & PEAS

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

FETTUCCINE WITH SALMON AND SNAP PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
• Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

CREAMY FARFALLE WITH SALMON AND PEAS

Steps:

• Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

SALMON AND PEAS WITH BOW TIE PASTA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Drain.
• Meanwhile, in a large skillet, combine cream and wine. Bring to a boil, add peas, and return to a boil.
• Reduce heat to medium and cook uncovered until sauce is slightly reduce and peas are tender, 2-3 minutes.
• Add scallions and dill to sauce and whisk in mustard. Add salmon and cook until fish is opaque, about 1 minute.
• Season with salt and pepper.
• Spoon sauce over bow ties and serve.

PASTA WITH CILANTRO, PEAS AND SMOKED SALMON

Steps:

• With processor running, drop garlic and chili through feed tube; chop finely. Add cilantro; chop finely. Add cream; blend until thick, using on/off turns. Add lime juice. Season sauce with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite; add fresh peas if using and boil 2 minutes. Do not precook frozen peas. Drain pasta and peas. Return to same pot. Mix in sauce and thawed frozen peas if using. Add salmon and chives.

KIDS' FAVOURITE SALMON PASTA WITH PEAS

Steps:

• In a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
• Reserving 1/2 cup of the cooking liquid, drain and return the pasta to the pot.
• Meanwhile, in a saucepan, heat the oil over medium heat.
• Cook the onion and garlic until softened, about 2 minutes.
• Add the milk and heat until steaming.
• Whisk the corn starch with 2 tablespoons water.
• Stir into the milk mixture and cook, stirring, until thickened, 2 to 3 minutes.
• Add the peas, cheese, parsley, lemon juice, mustard, dill weed, salt and pepper.
• Stir until the cheese is melted.
• Add to the pasta and toss to coat, adding the reserved cooking liquid if desired.
• Gently stir in the salmon.