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Essential Salted Butter250g
250gItem price
£1.75Price per unit
£7/kgElly Curshen's vegetable-heavy pasta dish uses up any leftover wine, cream or smoked salmon you may have over the festive period.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the butter in a large frying pan. Add the onion and soften over a medium heat, until translucent, about 4-5 minutes. Meanwhile, bring a large pan of salted water to the boil and roughly chop the broccoli (stalk and florets).
Place the pasta into the boiling water in the pan and cook for 5 minutes. Spoon a little of the pasta water over the peas to defrost, then drain and add to the pan of onion with the broccoli. Increase the heat to medium-high and add the alcohol. Cook for 2 minutes, then add the cream and cook for 2 minutes more, or until the cream thickens slightly and the peas and broccoli are just tender.
Drain the pasta, reserving a cup of the water. Add the salmon, pasta and about 50ml cooking water to the vegetables to make a glossy sauce. Add the dill, some ground black pepper and a sprinkle of sea salt flakes before serving.
Smoked salmon is one of the most flexible ingredients to incorporate, as its strong flavour means that even a small amount is noticeable. Add leftover scraps to a risotto or scrambled eggs, make them into a pâté or add to a tart filling – the options are endless.
Typical values per serving when made using specific products in recipe
Energy | 2,548kJ/ 609kcals |
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Fat | 27g |
Saturated Fat | 15g |
Carbohydrates | 62g |
Sugars | 6.4g |
Fibre | 7g |
Protein | 20g |
Salt | 1.1g |
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