Salmon and Pea Casarecce Pasta
Ingredients
- 300g salmon fillets
- 400g casarecce pasta
- 2 tsp olive oil
- 1/2 red onion
- 2 cloves garlic
- 1/2 cup green peas
- 30g sugar snap peas
- 150mL chicken stock
- 200mL Bulla Crème Fraîche
- 1 tsp lemon zest
- sea salt & freshly ground black pepper
to serve
- mint leaves, olive oil, lemon wedges
Cooking Directions
- Season salmon and place onto a pre-heated flat grill plate and sear until golden on 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
- 300g salmon fillets
- 400g casarecce pasta
- 2 tsp olive oil
- 1/2 red onion
- 2 cloves garlic
- 1/2 cup green peas
- 30g sugar snap peas
- 150mL chicken stock
- 200mL Bulla Crème Fraîche
- 1 tsp lemon zest
- sea salt & freshly ground black pepper
to serve
- mint leaves, olive oil, lemon wedges