You will absolutely love this smoked salmon and peas pasta! Just imagine: beautiful al dente fettuccine coated by a delicate white sauce, made with double cream, shallots, garlic and hint of nutmeg. In addition, the smokiness of the salmon and the sweetness of the peas add an element of surprise and utterly indulgence. The zing from the lemon zest scattered at the end, lifts everything up and balances all flavours.
This smoked salmon and peas pasta it’s a new addition to our favourite weekly meals. We have pasta most days (I must have Italian blood running through my veins!) therefore I am always on a look-out to try new ideas. I must admit, this combo was love at first bite! If this has whetted your appetite, then keep on reading as I am going to tell you all you need to know to recreate this dish from the comfort of your own home.
WHAT PASTA SHOULD YOU USE?
Fettuccine, Pappardelle or Tagliatelle would work best for this recipe. Why? Because they are a thicker type of pasta, they are often paired with creamy, heavy sauces, whilst keeping their shape beautifully when cooked al dente.
THE SALMON
I find that smoked salmon adds extra richness to the sauce, and it complements the sweet, delicate peas. Try to find a high-quality salmon. In this recipe I choose Scottish wild salmon. It’s glorious!
THE PEAS
Depending on the season you can opt for fresh or frozen peas. I personally find that having a bag of frozen peas in the freezer it’s much more convenient because I don’t have to worry about using it in a couple of days. Peas are also very versatile. For instance, they make a great addition to soups, such as minestrone, in frittata, combined with pancetta and goat cheese, or served with fish as a silky, smooth pea puree.
HOW TO MAKE THE CREAMY WHITE SAUCE
It’s so easy! First, thinly slice a shallot and sauté with a little bit of butter and olive oil. Second, add the double cream and let it reduce for a couple of minutes. Third, add the peas, the salmon, season with salt, freshly ground pepper and a touch of nutmeg and cook for another 2-3 minutes. That’s it!
Smoked Salmon and Peas Pasta
Fragrant, delicate, intriguing flavours. Creamy white sauce, with smoked salmon and peas, combined with the hearthy egg fettuccine. A new addition to our favourite pasta meals. I hope it will become your favourite too!
Ingredients
- 200g fettuccine
- 200ml double cream
- 80g smoked salmon, thin slices
- 80g frozen or fresh peas
- 1 shallot, finely chopped
- 1 knob of butter
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoons nutmeg
- zest from 1/2 lemon
- salt
- freshly ground black pepper
Instructions
- Cook 200g of fettuccine in a large pot of salted boiling water according to pack instructions.
- In a large pan, heat the butter and olive oil over medium heat and add the shallot. Sweat it for 2-3 minutes. Add a splash of pasta water if needed and stir occasionally.
- Add the double cream and let it bubble and reduce for a couple of minutes.
- Add the peas and the salmon. Season with salt, freshly ground black pepper and nutmeg. Stir to combine. Cook for 2-3 minutes.
- Drain the pasta 30 seconds before al dente and finish the cooking into the sauce. Scatter the lemon zest at the very end and serve.
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