Sunday 4 April 2010

Creamy Salmon Pasta


This was invented to use up ‘bottom of the fridge’ ingredients, a specialty of mine as you’ll know if you’re a regular reader! Season, then oven bake the salmon. Pan fry onion and garlic. Add a splash of wine and frozen peas, then season. Toast some pine nuts to add a bit of crunch and put the past on to boil. Remove from the heat and stir in crème fraiche and a tablespoon of wholegrain mustard.

Mix the creamy sauce with the pasta, spoon into bowls and top with the salmon. Quick and easy for a weekday tea.

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Would love to hear your thoughts and ideas!
Merlotti x

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