Salmon and Broccoli Pappardelle Pasta
Smoked Salmon in a creamy white wine sauce with broccoli and pasta.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Smoked Salmon, Fillet | Main | Boil | Less than 30 minutes |
Ingredients:
- 1 x 260g pack lightly smoked salmon fillets
- 150ml white wine
- 350g egg pappardelle or other thick, flat pasta
- 150ml double cream
- 175g extra-trimmed broccoli, cut into 1cm (˝ in) lengths
- salt and freshly ground black pepper
Method:
Season the salmon, place in a small frying pan and pour over half the white wine and 150ml of water. Place over a low-to-medium heat and bring to the boil. Cover the pan and simmer gently for 3-4 minutes or until the salmon is just cooked.
Remove the salmon from the pan, allow to cool slightly, then flake into bite-sized pieces.
Bring a large pan of salted water to the boil. Cook the pappardelle (or other pasta) in the boiling water for about 10 minutes or as per pack instructions.
Meanwhile, add the remaining white wine and double cream to the liquid to the smaller salmon pan. Place over a medium heat and bubble until reduced by half. Add the flaked salmon and heat through.
Add the broccoli to the pasta for the last minute of cooking, then drain. Return the pasta and broccoli to the pan, pour over the salmon and cream sauce, season, mix well and serve immediately.
Recipes from Sainsbury’s Magazine by Annie Rigg Photography by Simon Walton
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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