HOT SMOKED SALMON WITH CREAMY PASTA & PINE NUTS
- 6oo g trofie pasta 100 ml white wine 142 ml pot of double cream 2 tbsp. grated Parmesan 450 g hot smoked salmon skin removed 85 g toasted pine nuts
· Cook the pasta in boiling salted water according to cooking instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 minute. Reduce the heat, stir in the cream and season well.
· When the pasta is cooked, drain briefly and tip into the frying pan with sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with a mixed salad and crusty bread