read, butter, parsley, lemon zest and garlic in a food processor
e same water to cook pasta to save time). Pull the
ven to 400\u00b0F. Cook pasta in a large pot of
Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, for
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and saute until translucent, but not browned.
Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
Pour in the cream and add capers.
Be careful how much salt you add because the snoked salmon and capers are both salty.
Add pasta and toss to coat.
*Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
Serve with freshly grated parmesan.
Cook the pasta in boiling salted water
iling salted water, cook pasta according to package instructions.
Cook the pasta according to package instructions. About 2 mins before the end of the cooking time, ladle out 2/3 cup cooking water and reserve, then add the peas. Drain pasta and peas in a colander.
Pour the reserved pasta water back into the pan and heat. Add the salmon and cook for 2 mins over a low heat. Stir in the cooked pasta, arugula, ricotta and lemon juice and warm gently. Season to taste with salt and pepper. Pour into a serving dish.
l in a saucepan and saute onion and garlic until softened. Sprinkle
Cook the pasta in boiling salted water according
Cook pasta in boiling salted water according to package instructions.
Meanwhile, heat 1 tsp oil in a saucepan and cook tomatoes for 10 mins, stirring occasionally. Add ricotta cheese and sambal oelek. In a separate pan, heat butter and saute onions, leeks and carrots for 3 mins. Add salmon and saute for 4 mins. Gently add tomato sauce and season.
To finish, heat remaining oil in a frying pan and saute prawns for 4 mins. Drain pasta and toss with salmon sauce. Distribute between serving plates and top with prawns and Parmesan cheese.
alt and dry pasta; stir to separate pasta. Cook pasta until al dente and drain
ntly lay the salmon fillet into the oil, and sprinkle with 1
e doing that, oil the salmon fillets on both sides with
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, melt butter, add white parts of spring onion and saute for 2-3 mins. Add flour and cook for 1 min. Gradually add stock, bring to a boil then simmer for 3 mins. Add peas and most of green parts of spring onion and cook for 3 mins. Add soft cheese, salmon and tarragon. Heat gently for 1-2 mins until cheese melts. Season. Toss pasta with sauce. Garnish with reserved spring onion and tarragon.
Cook the pasta in large saucepan of boiling water according to package directions. Drain.
Meanwhile, heat the oil in a medium skillet on medium heat. Cook the fennel and capers until the fennel softens. Add the wine and lime peel and juice; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the liquid reduces by half.
Toss hot pasta, salmon and fennel mixture in a large bowl. Gently stir in the creme fraiche and spinach. Serve sprinkled with chives.
nd of cooking time and tips 1 min before
>salmon in a shallow saucepan. Cover with water and
Preheat oven to 400\u00b0F. Lightly grease 4 - 12.75 oz ramekins.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat oil in frying pan over high heat. Saute onion and garlic for 2-3 mins, or until tender. Add cream and broccoli florets. Simmer for 1-2 mins, or until thickened slightly. Add pasta, salmon and parsley. Season. Distribute between prepared ramekins and sprinkle with cheese. Bake for 15-20 mins, until golden.
Rinse and pat dry salmon (thaw if frozen).
Preheat