Pasta With Salmon And Peas Recipes

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PASTA WITH SALMON & PEAS



Pasta with salmon & peas image

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 17m

Yield Makes enough for 2 adults + 2 children

Number Of Ingredients 8

240g wholewheat fusilli
knob of butter
1 large shallot, finely chopped
140g frozen peas
2 skinless salmon fillets, cut into chunks
140g low-fat crème fraîche
½ low-salt vegetable stock cube
small bunch of chives, snipped

Steps:

  • Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
  • Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
  • Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
  • Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

FETTUCCINE WITH SALMON AND SNAP PEAS



Fettuccine with Salmon and Snap Peas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces
Freshly ground pepper
1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
  • Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

Nutrition Facts : Calories 587 calorie, Fat 18 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 408 milligrams, Carbohydrate 72 grams, Fiber 3 grams, Protein 31 grams

CREAMY FARFALLE WITH SALMON AND PEAS



Creamy Farfalle with Salmon and Peas image

Provided by Marge Perry

Categories     Milk/Cream     Fish     Pasta     Easter     Quick & Easy     Dinner     Lunch     Cream Cheese     Salmon     Spring     Healthy     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1 pound salmon fillet, skin removed
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
6 ounces farfalle pasta
1 1/2 cups frozen peas
1 1/2 cups 1 percent milk,divided
3 tablespoons all-purpose flour
3 ounces Neufchaåtel
2 tablespoons chopped fresh dill, divided
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

Steps:

  • Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

PENNE WITH SMOKED SALMON AND PEAS



Penne With Smoked Salmon and Peas image

Make and share this Penne With Smoked Salmon and Peas recipe from Food.com.

Provided by Rita1652

Categories     One Dish Meal

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 12

1 lb penne
coarse salt
fresh ground black pepper
8 ounces smoked salmon, cut into 1 inch pieces
1/2 lb frozen green pea
1 lemon, zest of
1/2 lemon, juice of
1 tablespoon butter
1 tablespoon olive oil
scallion
1 cup chicken stock
fresh dill (to garnish)

Steps:

  • Cook pasta in salted boiling water.
  • Cook, stirring until the pasta is"al dente".
  • Drain the pasta and return it to the warm pot.
  • Add the peas, smoked salmon, lemon zest, lemon juice, butter, olive oil,scallions, and stock.
  • Simmer till heated through.
  • Stir.
  • Add salt and pepper to taste.
  • Garnish with fresh dill.

Nutrition Facts : Calories 597.6, Fat 12.1, SaturatedFat 3.4, Cholesterol 23.3, Sodium 644.5, Carbohydrate 100.4, Fiber 14.9, Sugar 4.1, Protein 24

SALMON AND PEAS WITH BOW TIE PASTA



Salmon and Peas With Bow Tie Pasta image

Make and share this Salmon and Peas With Bow Tie Pasta recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb bow tie pasta
1 1/2 cups heavy cream
1/2 cup dry white wine
1 1/2 cups baby peas
1/2 cup thinly sliced scallion
1/4 cup chopped fresh dill
2 teaspoons Dijon mustard
12 ounces salmon fillets, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet, combine cream and wine. Bring to a boil, add peas, and return to a boil.
  • Reduce heat to medium and cook uncovered until sauce is slightly reduce and peas are tender, 2-3 minutes.
  • Add scallions and dill to sauce and whisk in mustard. Add salmon and cook until fish is opaque, about 1 minute.
  • Season with salt and pepper.
  • Spoon sauce over bow ties and serve.

Nutrition Facts : Calories 927, Fat 42.1, SaturatedFat 22.6, Cholesterol 256.7, Sodium 446.6, Carbohydrate 93.5, Fiber 7, Sugar 5.9, Protein 38.6

ONE-POT SPRING PASTA WITH SMOKED SALMON



One-Pot Spring Pasta with Smoked Salmon image

Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook-just drape the slices over each bowl before serving.

Provided by Anna Stockwell

Categories     Pasta     Asparagus     Pea     Butter     Lemon     Sour Cream     Salmon     Basil     One-Pot Meal     Spring     Dinner     Quick & Easy     Seafood     Fish

Yield 4 servings

Number Of Ingredients 11

12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1"-1½" pieces
1 (10-oz.) bag frozen peas
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½" strips
1 cup basil leaves

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
  • Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

PASTA WITH CILANTRO, PEAS AND SMOKED SALMON



Pasta with Cilantro, Peas and Smoked Salmon image

Categories     Food Processor     Herb     Pasta     Quick & Easy     Salmon     Pea     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 large garlic cloves, peeled
1 jalapeño chili, seeded
3 cups chopped fresh cilantro
1 cup whipping cream
2 teaspoons fresh lime juice
12 ounces bow-tie pasta
1 10-ounce package frozen petite green peas, thawed or 1 1/2 pounds fresh peas, shelled
1/4 pound sliced smoked salmon, cut into strips
1/4 cup chopped fresh chives

Steps:

  • With processor running, drop garlic and chili through feed tube; chop finely. Add cilantro; chop finely. Add cream; blend until thick, using on/off turns. Add lime juice. Season sauce with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite; add fresh peas if using and boil 2 minutes. Do not precook frozen peas. Drain pasta and peas. Return to same pot. Mix in sauce and thawed frozen peas if using. Add salmon and chives.

SALMON WITH PESTO & PASTA



Salmon With Pesto & Pasta image

Another recipe from a cookbook by Joanna Farrow, I borrowed this book from the library and their are some great easy family meals in it, so Id like to share them with you.

Provided by Evie3234

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (500 g) packet pasta, shapes (I used penne)
2 tablespoons olive oil
1 onion, thinly sliced
1 (400 g) can red salmon or 1 (400 g) can pink salmon
150 g frozen peas
2 tablespoons pesto sauce
1 tablespoon lemon juice
25 g parmesan cheese, grated
salt and pepper
parmesan cheese, shavings to garnish

Steps:

  • Cook pasta until almost tender, about 10 minutes (Do not drain).
  • Meanwhile, heat the oil in a frying pan, add the onion and fry for about 5 minutes until softened.
  • Drain the salmon discarding any skin and bones, flake salmon roughly with a fork.
  • Add the peas to the pasta and cook for a further 3 minutes.
  • Drain the pasta and peas, retaining 2 tablespoonfuls of the cooking water, return pasta and retained water to the pan.
  • Stir in pesto, lemon juice, Parmesan, onion and flaked salmon.
  • Season lightly with salt and pepper and toss gently.
  • Serve immediately, garnished with the Parmesan shavings.

Nutrition Facts : Calories 759.8, Fat 19.1, SaturatedFat 3.9, Cholesterol 67.5, Sodium 191.8, Carbohydrate 101.8, Fiber 6, Sugar 5.5, Protein 42.2

SPAGHETTI WITH LEMON, PARMESAN & PEAS



Spaghetti with lemon, Parmesan & peas image

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

Provided by Good Food team

Categories     Dinner, Lunch, Pasta, Supper, Vegetable

Time 30m

Number Of Ingredients 8

140g spaghetti
100g frozen petits pois or garden peas
2 tsp olive oil
1small onion , finely chopped
100g low-fat soft cheese with chives and onion
1 lemon , finely grated zest
3 tbsp finely grated parmesan (or vegetarian alternative)
1 tbsp chopped fresh flatleaf parsley

Steps:

  • Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
  • At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
  • Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium

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