Ready in under 20 minutes this pasta is luscious, silky and creamy - all the things that make pasta great! And who doesn’t love pasta? Even WebMD gave pasta a shout out with this article about eating more of it. We’ll take that! So get your Biroix Dutch Oven out of the cupboard – it’s time to tagliatelle!
What you need:
- 500 grams of pasta
- 1 teaspoon of olive oil (plus a little extra)
- 25 grams of butter
- 1 onion, finely diced
- 2 cloves of garlic, chopped
- 1 cup of cream
- ½ cup of stock or white wine**
- 300 grams of smoked salmon
- 1 cup of frozen peas
- Salt & pepper
- ¼ cup of chopped parsley*
- 1 lemon
How to make:
- Cook pasta as per packet directions.
- Once cooked, drain the water and reserve 1 cup of cooking water.
- Place the pasta back in the pot and drizzle with a little olive oil to prevent sticking.
- While the pasta is cooking, place your Biroix Dutch Oven on the stove over a medium heat.
- Add the butter and 1 teaspoon of olive oil and sauté the onion until soft (around 4 minutes).
- Add garlic and cook for a further 1 minute, stirring occasionally to ensure the garlic doesn’t burn.
- Add the wine or stock and simmer for 1-2 minutes.
- Turn the heat down to low and add the cream, stirring to combine, and then simmer for 3-5 minutes until thickened a little.
- Add ¼ cup of the reserved pasta cooking water, and the peas. Cook for 1-2 minutes until peas are tender.
- Add the salmon, flaking it in in large chunks.
- Season to taste with salt and pepper.
- Pour the pasta over the sauce while the heat is still on. Toss gently together for a minute or so.
- Option to add a little more pasta water here, making it silkier and creamier.
- Take off the pasta off the heat, add the juice of half a lemon.
- Scatter with herbs and serve with extra lemon wedges.
* Instead of parsley you can use dill or chives.
** You can use white wine, vegetable stock, chicken stock or fish stock.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries.