Creamy Salmon Sugar Snap Pasta Recipes

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CREAMY SALMON & SUGAR SNAP PASTA



Creamy salmon & sugar snap pasta image

You'll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta

Provided by Jane Hornby

Time 15m

Number Of Ingredients 6

400g fusilli pasta or other pasta shape
150g pack sugar snap peas , halved lengthwise
2 salmon steaks, 300g/10oz in total
zest and juice ½ lemon
4 tbsp reduced-fat crème fraîche
100g bag rocket

Steps:

  • Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
  • Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.

Nutrition Facts : Calories 527 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.14 milligram of sodium

SMOKED SALMON, SUGAR SNAP PEAS AND PASTA



Smoked Salmon, Sugar Snap Peas and Pasta image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

3 cups sugar snap peas, ends snapped off
8 ounces fusilli (corkscrew pasta)
1 green onion, cut on bias, in quill like shapes
1/2 cup of a mustard vinaigrette
1/2 pound smoked salmon cut into thin julienne
1/2 cup, packed fresh parsley leaves, minced
Salt and pepper

Steps:

  • Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper.

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