Pasta with salmon, cream and white wine

Name: Pasta with salmon, cream and white wine
Yield: 2
Ingredients: 1 Tbsp butter; 1 leek, white part only, thinly sliced; 1 Tbsp water; ½ cup frozen peas; 1 lemon, finely grated zest only; ¼ cup white wine; ¼ cup cream; To taste Salt and freshly ground black pepper; 150g hot-smoked salmon, flaked into pieces; 50–200g dried pappardelle or fettuccine pasta; Handful pea shoots or fresh flat-leaf parsley leaves

for 2 people

By Lucy Corry

With hot-smoked salmon, a splash of wine and a slosh of cream, this is not your average pasta and sauce. It's easy to make, however, and turns a desperate after-work dinner into something that feels much more luxurious.

Prep time: 10 minutes. Cook time: 10–12 minutes.

Ingredients

1 Tbsp	butter
1	leek, white part only, thinly sliced
1 Tbsp	water
½ cup	frozen peas
1	lemon, finely grated zest only
¼ cup	white wine
¼ cup	cream
To taste	Salt and freshly ground black pepper
150g	hot-smoked salmon, flaked into pieces
50–200g	dried pappardelle or fettuccine pasta
Handful	pea shoots or fresh flat-leaf parsley leaves

Directions

Set a large pot of water to boil for the pasta.
While you're waiting, melt the butter in a small pot set over a medium heat. Add the leek and water. Cover and cook for 5 minutes, shaking the pot occasionally.
Add the peas, lemon zest and wine and let it come to a simmer. Add the cream and season well with black pepper, then turn off the heat. Add the salmon and set aside.
When the water boils, add the pasta and a generous amount of salt. Cook until al dente — about 10–12 minutes or according to the packet directions — then drain, reserving ¼ cup of the pasta cooking water.
Stir the cream sauce through the cooked pasta, adding a little of the reserved pasta cooking water to loosen it as necessary. Garnish with pea shoots or finely chopped fresh parsley. Serve immediately.