Organic Smoked Salmon Penne
Smoked salmon with pasta and smothered in a creamy fennel, mint and parsley sauce. Delicious!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon,Fillet | Main | Boil,Uncooked | 30 mins to 1 hour |
Ingredients
- 1 head of organic fennel
- 15ml spoon Organic Olive Oil
- 250g dried organic penne
- 100ml organic double cream
- 125g pack organic smoked salmon, cut into strips
- 4 x 15ml spoons organic mint, chopped
- 4 x 15ml spoons organic parsley, chopped
- salt and freshly ground black pepper
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Brush the fennel with olive oil and roast in the the preheated oven for 30 minutes. Cool a little, then chop roughly.
Meanwhile, bring a saucepan of water to the boil and cook the pasta until tender, 10 to 12 minutes. Drain and return to the hot pan. Stir the roast, chopped fennel, double cream, smoked salmon, mint and parsley into the pasta.
Season to taste and serve immediately with a glass or organic wine.
