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Smoked salmon, broccoli & pea pappardelle

Smoked salmon, broccoli & pea pappardelle

Elly Curshen's vegetable-heavy pasta dish uses up any leftover wine, cream or smoked salmon you may have over the festive period.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 25g Essential Salted Butter
  • ½ Essential Onion, finely diced
  • 100g Essential Broccoli, including some of the stalk
  • 150g No.1 Egg Pappardelle
  • 50g frozen Essential Petits Pois, defrosted
  • 50ml white wine, dry sherry or leftover flat sparkling wine
  • 3 tbsp cream (double, whipping, clotted), or crème fraîche
  • 50g smoked salmon, roughly chopped
  • 5 sprig/s fresh dill, leaves only, roughly chopped


  1. Heat the butter in a large frying pan. Add the onion and soften over a medium heat, until translucent, about 4-5 minutes. Meanwhile, bring a large pan of salted water to the boil and roughly chop the broccoli (stalk and florets).

  2. Place the pasta into the boiling water in the pan and cook for 5 minutes. Spoon a little of the pasta water over the peas to defrost, then drain and add to the pan of onion with the broccoli. Increase the heat to medium-high and add the alcohol. Cook for 2 minutes, then add the cream and cook for 2 minutes more, or until the cream thickens slightly and the peas and broccoli are just tender.

  3. Drain the pasta, reserving a cup of the water. Add the salmon, pasta and about 50ml cooking water to the vegetables to make a glossy sauce. Add the dill, some ground black pepper and a sprinkle of sea salt flakes before serving.

Cook’s tip

Smoked salmon is one of the most flexible ingredients to incorporate, as its strong flavour means that even a small amount is noticeable. Add leftover scraps to a risotto or scrambled eggs, make them into a pâté or add to a tart filling – the options are endless.


Typical values per serving when made using specific products in recipe


2,548kJ/ 609kcals



Saturated Fat












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