A creamy and zesty dinner recipe for pea and salmon spaghetti

Ingredients
300g Salmon and Trout Shavings
1 Onion – thinly sliced
20g Garlic – crushed
1 sachet Chicken Stock
200g Peas
4 Courgette – shaved with a peeler, cores chopped
200ml Sour Cream
1 Lemon – zested then halved for juicing
10g Italian Flat Leaf Parsley – chopped
40g Grated Parmesan
250g Spaghetti
Milk (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)

How to
Before You Begin: Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction: Wash your hands, courgette, and lemon well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino’s Tip: This is one of my favorite weeknight quickies inspired by one of my favorite reads – River Cafe Cook Book Easy – its a kitchen staple for classic Italian cooking.

Step 1 – Spaghetti: Cook your spaghetti in a large saucepan of salted boiling water for 10-12 minutes until “al dente”. Drain through a colander and set aside until later.

Step 2 – Pea Saute: Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your Salmon and Trout Shavings for 2-3 minutes until slightly crisp. Proceed to add your sliced onions, chopped garlic and cook for 1-2 minutes. Now add your peas, courgette cores, along with a dash of water and your chicken stock; cook for 2-3 minutes until your peas are tender. Remove your pan from the heat and add your shaved courgette. Season with salt and pepper.

Step 3 – Lemon Cream Spaghetti: Whisk your creme fraiche in a large mixing bowl along with a few pinches of lemon zest – sometimes all can be overpowering so taste as you go – your lemon juice, half your parmesan and a few dashes of milk to loosen the sauce slightly. Once your pasta has cooked, mix it into your lemon cream along with your chopped Italian flat-leaf parsley. Taste and season with salt and pepper.

To serve: Divide your lemon cream spaghetti amongst your servings and top with your pea saute, salmon and trout shavings and sprinkle over your remaining parmesan. Enjoy!

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.