Penne with salmon and peas is a great variation for the classic dish of the 80s, that has been very popular. It is one of the several variations, to enjoy this fish with pasta. In this case we add the peas, which are a vegetable perfect to combine with this oily fish. You can use two versions of this recipe, one with cream for the winter, and one without for the summer, adding white wine to make a more tasty and liquid sauce.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 160 g Penne rigate
- 200 g Salmon fillet
- 200 g Peas frozen
- 100 g Double cream
- ¼ leek
- 1 pinch parsley chopped
- 1 pinch salt
- 1 sprinkle Black pepper
- 5 tbsp olive oil extra virgin
Ingredients
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Instructions
- Wash the leek (1) and chop it finely (2). Leave aside on a saucer (3).
- Take the salmon fillet and cut it into strips (4) and then into small cubes (5). Leave aside on a saucer (6).
- Pour five tablespoons of extra virgin olive oil in a large pan (7), and warm it over medium heat. Then add the leek (8) to fry, and once ready add the peas (9), already defrosted.
- Stir well (10) and then add the diced salmon (11), mixing it well (12) with the peas.
- Cook the peas with the salmon for about fifteen minutes, add the salt (13), and sprinkle with freshly ground black pepper (14). Meanwhile boil the pasta (15).
- Let the peas and the salmon cook while you boil the pasta, adding from time to time a small ladle of cooking water (16). When one minute is left to cook the pasta, add the cream (17) to the pan with peas and salmon. Then stir (18).
- Drain the pasta and add it directly in the pan (19). Stir (20) for about a minute, keeping the flame at a minimum. Then add the chopped parsley (21) and serve hot on the table.
Recipe Notes
