Salmon & Pea Casarecce Pasta
preparation time 15 minutes. cooking time 20 minutes
Ingredients
600g salmon fillets, skin off
800g casarecce pasta
1 Tbsp olive oil
1 red onion, sliced
4 cloves garlic, finely sliced
1 cup fresh green peas
60g sugar snap peas, trimmed
1 1/4 cups chicken stock
400mL Bulla Crème Fraîche
2 tsp finely grated lemon zest
sea salt & freshly ground black pepper
to serve
mint leaves
olive oil
lemon wedges
Cooking Directions
- Season salmon and place on a preheated flat grill plate and sear until golden each side, approx. 4-5 minutes, until still pink in the centre. Cooking time will depend on the thickness of the fillets. Set aside and allow to cool slightly. Break into chunks and refrigerate until required.
- Cook pasta in a large pot of boiling water until al dente. Drain well.
- Meanwhile, heat oil in a frying pan and cook onion and garlic for 1-2 minutes until tender. Add peas, sugar snap peas and chicken stock. Cook for several minutes until peas are just tender. Stir in Bulla Crème Fraîche and lemon zest. Add salmon chunks and toss well to combine. Season to taste.
- Add cooked pasta into creamy sauce and toss to coat.
- Serve with mint leaves, a drizzle of olive oil and lemon wedges.
Ingredients
600g salmon fillets, skin off
800g casarecce pasta
1 Tbsp olive oil
1 red onion, sliced
4 cloves garlic, finely sliced
1 cup fresh green peas
60g sugar snap peas, trimmed
1 1/4 cups chicken stock
400mL Bulla Crème Fraîche
2 tsp finely grated lemon zest
sea salt & freshly ground black pepper
to serve
mint leaves
olive oil
lemon wedges