- 600g trofie pasta
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 100ml white wine
- 142ml pot double cream
- 2 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 450g hot-smoked salmon, skin removed and flaked into chunks
- 85g toasted pine nut
Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.
When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with the watercress salad (recipe below) alongside.
Watercress & cucumber salad...with citrus poppy seed dressing. While the pasta is cooking, make the salad. For the dressing, whisk together 1 crushed garlic clove, ¼ tsp English mustard powder, 1 tbsp poppy seeds, 1 tbsp orange juice, zest and juice 1 lemon and 5 tbsp olive oil. Season well. Can be stored in the fridge for up to 1 week. Give the dressing a good shake and toss half with 200g watercress and some cubed cucumber. Serves 6.