Smoked salmon, broccoli & pea pappardelle

Name: Smoked salmon, broccoli & pea pappardelle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 25 g Essential Salted Butter; ½ Essential Onion, finely diced; 100 g Essential Broccoli, including some of the stalk; 150 g No.1 Egg Pappardelle; 50 g frozen Essential Petits Pois, defrosted; 50 ml white wine, dry sherry or leftover flat sparkling wine; 3 tbsp cream (double, whipping, clotted), or crème fraîche; 50 g smoked salmon, roughly chopped; 5 sprig/s fresh dill, leaves only, roughly chopped

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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Ingredients

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

Method

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).
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.
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.