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Angel hair pasta with smoked salmon, peas and mint
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
"Delicious salmon pasta for a light and simple meal."
Ingredients:
  • 9.20 gm olive oil
  • 1 leek, trimmed, washed, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 120g (3/4 cup) frozen peas
  • 125ml (1/2 cup) extra light thickened cream
  • 80ml (1/3 cup) fresh lemon juice
  • 1 x 175g pkt hot smoked salmon, skin removed, flaked
  • 350g dried angel hair pasta
  • 62.50 ml fresh mint leaves
Instructions:
  • 1. In a pan over low heat, warm the oil. Sauté the leek for 5 minutes until soft, stirring occasionally. Introduce the asparagus and peas, cooking for 3 minutes until the asparagus is bright green and tender crisp. Add cream, lemon juice, and salmon, cooking for another minute until the salmon is heated. Season with salt and pepper to taste.
  • While you wait, boil the pasta in a generous amount of salted water following the instructions on the package or until it's perfectly cooked. Save 80ml (1/3 cup) of the pasta cooking liquid before draining.
  • Combine the cooked pasta, reserved cooking liquid, and fresh mint with the salmon mixture, stirring until everything is fully incorporated.

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