Smoked Salmon And Pumpkin Pasta-Step By Step
April 29th 2009 04:48
I have used Tasmanian smoked salmon, where Atlantic salmon is sustainably farmed in aquaculture ponds.
Ingredients
150g Smoked salmon
150g Cooked prawn tails
200g Pumpkin
100g Snow peas
20ml Olive oil
1 Brown onion
1 Garlic clove
1 Bayleaf
200ml Cream
1 tsp Tomato paste (not depicted)
¼ tsp Cayenne pepper
Salt and Pepper
200g Bowtie pasta
Method
Dice the onion and gently fry it in the olive oil.
Crush the garlic and add it to the onion.
Add the bayleaf.
Peel the pumpkin, cut it into 2cm cubes and add it to the pot.
String and halve the snow peas and add them.
Add half the cream and allow it to simmer.
Add a teaspoon of tomato paste, a dash of cayenne pepper and the remaining cream.
Allow the mixture to simmer until the cream thickens.
Boil the pasta in a separate pot.
Add the prawns to the pasta sauce and adjust the seasoning with salt and pepper.
Add the salmon at the very last minute and serve immediately.
If the salmon is cooked it loses its translucent colour and velvety texture.
Alternatively, serve the pasta and sauce in a bowl and arrange the salmon on top.
Serve Salmon and pumpkin pasta with a wooded chardonnay or another robust white wine.
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