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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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.
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
Energy | 2,548kJ/ 609kcals |
|---|---|
Fat | 27g |
Saturated Fat | 15g |
Carbohydrates | 62g |
Sugars | 6.4g |
Fibre | 7g |
Protein | 20g |
Salt | 1.1g |
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