PASTA WITH SALMON & PEAS
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
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
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
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
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
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.
ONE-POT SPRING PASTA WITH SMOKED SALMON
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
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.
PENNE WITH SMOKED SALMON AND PEAS
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
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
KIDS' FAVOURITE SALMON PASTA WITH PEAS
This easy recipe is not just for kids. If you can get smoked salmon-flavoured cream cheese, use that instead of plain. It adds an extra dimension of flavour.
Provided by Irmgard
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
- Reserving 1/2 cup of the cooking liquid, drain and return the pasta to the pot.
- Meanwhile, in a saucepan, heat the oil over medium heat.
- Cook the onion and garlic until softened, about 2 minutes.
- Add the milk and heat until steaming.
- Whisk the corn starch with 2 tablespoons water.
- Stir into the milk mixture and cook, stirring, until thickened, 2 to 3 minutes.
- Add the peas, cheese, parsley, lemon juice, mustard, dill weed, salt and pepper.
- Stir until the cheese is melted.
- Add to the pasta and toss to coat, adding the reserved cooking liquid if desired.
- Gently stir in the salmon.
Nutrition Facts : Calories 697.2, Fat 15.8, SaturatedFat 6.9, Cholesterol 59.7, Sodium 419.1, Carbohydrate 102.9, Fiber 5.8, Sugar 6.1, Protein 34.3
EASY PASTA SALAD
This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.
Provided by Kelly Janke
Time 35m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
- Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
- Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
- Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.
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